This evening L and I made Pan-Roasted Garlic and Herb Chicken Breasts with Chopped Salad and Creamy Caper Dressing which was certainly disappointing. The chicken is very briefly marinated in olive oil, hot sauce, garlic, parsley and salt and pepper. It is then browned in a skillet and finished in the oven. Meanwhile the salad dressing for the chopped salad is made with a white food base. Mayonnaise, plain yogurt or sour cream can be chosen, then mixed with capers, red wine vinegar, Dijon mustard, dill, pepper and olive oil. The chicken and salad is served with toasted crusty bread.
Good thing too. At least there was some toast to enjoy. The chicken was pretty standard, there’s not much to report there. The five minute marinade didn’t make any different to the flavour of the meat. The garlic and parsley sort of sat on top of the chicken, and then got a little burnt in the cooking process. Not the best chicken in the world by any means. The salad dressing is quite pungent, in a creamy base; unfortunately we simply weren’t convinced and only ate a wee bit. The toast was good though, and it did inspire my replacement dinner of cheese on toast.
Tomorrow we begin our 3-day soup run with Sweet Pea Soup with Parmigiano Toast. It sounds pretty good, if only it wasn’t going to be over 90?and humid all week. In other news, we had a contractor look at installing an Ikea kitchen for us in the new place. We have two weeks between getting possession of the keys and moving in to the house. Chances are, the kitchen will not be finished in that time. So we really may have to see if we can keep up the cooking on the grill and in a microwave. That will certainly be a challenge.