CHICKEN
2 boneless skinless chicken breasts
1 teaspoon EVOO, to coat
1 teaspoon basil
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
Marinate the breasts with the above items, set aside
Heat a non stick pan over high heat (large enough for both breasts) for 2 minutes, spray with a little Pam, then place both breasts in the pan to sear, turn the flame to medium, cook about 7 minutes per side. Check for doneness, tent with foil to rest- 5 minutes before serving
ZUCCHINI:
1 large zucchini cut in to 3/4″ chunks
1 teaspoon EVOO, to coat
1/2 teaspoon basil
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
Preheat over to 400 degrees
Toss the zuccs with the above items in a bowl and spread on to a baking sheet in a single layer.
Place on the middle rack in your oven for 7-10 minutes until they are slightly browned.
Mashed Potatoes:
4 medium Russet potatoes, peeled and chopped in to 1/2″ cubes
2 tablespoons butter, cubed
1/2 teaspoon chives, chopped
1/2 teaspoon garlic, chopped
1 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1/4 cup warm milk
Cover the potatoes with water in a pot, bring to a boil, and continue to cook for another 20-25 minutes until they are fork tender. Drain them, and place back in the cooking pot. Turn the flame on your burner and heat the drained potatoes to get rid of excess water, this makes the potatoes fluffy. Add the butter, chives, garlic, salt/ pepper and mash with a fork or masher until smooth. Slowly add in the milk to desired whippy-ness, taste and adjust your seasonings. Serve with a small pat of butter on top for added indulgence!
Garlic Bread:
1″ thick slices of Italian bread
spread with butter, thin layer
sprinkle with garlic powder
top with freshly grated parmesan cheese
toast in the oven about 5 minutes at 400 degrees
Serve warm!
Urban Kitchen Blog 