Marinade me Happy for 2
1 large piece chicken breast
2 small red potatoes quartered or baby red potatoes halved
1-2 apple sausage link cut 3" pieces ( depends on your taste for apple sausage )
1/4 large red onion sliced thin
Italian bread crumbs
olive oil to fry
Marinade
1/4 cup fresh lemon - juiced
1/4 cup olive oil
2 cloves garlic - chopped fine
1/4 teaspoon smoked paprika (regular paprika will work)
ONE Pinch red pepper chili flakes
1/4 teaspoon Herbamare ( best ever spice combination I discovered in the late 1960s )
may need a little more Marinade mixture depending on size of chicken breasts
Chicken Prep:
Rinse chicken well and cut any fat on sides of breast on cutting board
Place long parchment on a cutting board, then chicken on top and fold it over the top of chicken.
Food tenderizer (pound any high spots) to somewhat level out the chicken breast.
Transfer chicken in mixed egg, then dip into Italian bread crumbs.
Next into frying pan ON MEDIUM HEAT with olive oil, just enough to lightly cover the pan.
While that is cooking:
Brown the potatoes in small amount of olive oil and a pat of butter ( NO BUTTER SUBS)
While chicken is cooking, turn chicken once and be sure there is enough oil.
Keep chicken on medium heat AND Preheat the oven to 400 degrees.
Brush a small amount of olive oil on the bottom and sides of a rectangular baking pan with foil to top OR preferably a casserole dish with lid.
Arrange chicken, sausage, potatoes and onion into the pan or dish.
Combine marinade ingredients in small bowl and Mix well with wooden spoon.
Pour marinade over chicken and everything to coat.
Bake covered 30-40 minutes. This depends greatly on your oven.
(Mine over heats.
I have a thermometer inside to check if it is going over the set temperature.)
In 20 minutes, FENTLY stir vegetables with the wooden spoon and move the spoon under the chicken slightly to be sure nothing is sticking.
Serve hot with the sauce from the cook pan. Some add sour cream on the side.
1 large piece chicken breast
2 small red potatoes quartered or baby red potatoes halved
1-2 apple sausage link cut 3" pieces ( depends on your taste for apple sausage )
1/4 large red onion sliced thin
Italian bread crumbs
olive oil to fry
Marinade
1/4 cup fresh lemon - juiced
1/4 cup olive oil
2 cloves garlic - chopped fine
1/4 teaspoon smoked paprika (regular paprika will work)
ONE Pinch red pepper chili flakes
1/4 teaspoon Herbamare ( best ever spice combination I discovered in the late 1960s )
may need a little more Marinade mixture depending on size of chicken breasts
Chicken Prep:
Rinse chicken well and cut any fat on sides of breast on cutting board
Place long parchment on a cutting board, then chicken on top and fold it over the top of chicken.
Food tenderizer (pound any high spots) to somewhat level out the chicken breast.
Transfer chicken in mixed egg, then dip into Italian bread crumbs.
Next into frying pan ON MEDIUM HEAT with olive oil, just enough to lightly cover the pan.
While that is cooking:
Brown the potatoes in small amount of olive oil and a pat of butter ( NO BUTTER SUBS)
While chicken is cooking, turn chicken once and be sure there is enough oil.
Keep chicken on medium heat AND Preheat the oven to 400 degrees.
Brush a small amount of olive oil on the bottom and sides of a rectangular baking pan with foil to top OR preferably a casserole dish with lid.
Arrange chicken, sausage, potatoes and onion into the pan or dish.
Combine marinade ingredients in small bowl and Mix well with wooden spoon.
Pour marinade over chicken and everything to coat.
Bake covered 30-40 minutes. This depends greatly on your oven.
(Mine over heats.
I have a thermometer inside to check if it is going over the set temperature.)
In 20 minutes, FENTLY stir vegetables with the wooden spoon and move the spoon under the chicken slightly to be sure nothing is sticking.
Serve hot with the sauce from the cook pan. Some add sour cream on the side.