A little late, but here’s the recipe for that Sneak Peek photo from a few days ago.
Baked Chicken with Potato-Green Bean Saute
IngredientsGreen Beans, about 2 handfuls fresh. Trimmed and cut in half
5-6 fingerling potatoes
1/2 red onion, frenched
Parmesan-Crusted Chicken Breasts (from Kroger)
1-2 cloves mashed garlic
1/2 tablespoon rosemary
butter & olive oil
1/4 cup chicken broth
If you follow these directions in order and with the right timing, it all comes together exactly right. Not planned that way, I just got lucky.
- Pre-heat oven to 350 and bring a pot of water to a boil on the stove.
- When water boils, add potatoes and keep boiling, 7-10 minutes. The potatoes are done when you stick a knife in about 1/2 way.
- Drain potatoes and return to pan to cool slightly.
- Place onion wedges in a small baking pan, coated with non-stick spray or olive oil. Drizzle a little balsamic vinegar on the onions then lay chicken breasts over the top of the onions. Bake in oven, uncovered, about 15-20 minutes.
- While chicken bakes, heat 1/2 tablespoon olive oil in a non-stick pan over medium heat. Add garlic, cook 30 seconds then add green beans and cook 3-5 minutes until beans are softened up. Remove beans to a bowl.
- While beans and chicken are cooking, quarter potatoes and sprinkle with a little salt.
- After 15 minutes in the oven, check chicken for doneness. Depending on the size of the breasts, 20 minutes may be all that is needed. Sometimes we get really big chicken pieces from Kroger. This time, they were normal sized, individual portions.
- During last 5 minutes of baking for chicken, heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in pan (same one from green beans). Add dried rosemary and potatoes; saute about 5 minutes.
- Remove chicken from oven and set aside, covered to keep warm. Add onions and reserved green beans to pan with potatoes. Cook 2-3 more minutes then add chicken broth to deglaze pan and glaze vegetables.
As I mentioned, the timing on this worked out really well especially since I wasn’t really trying. The chicken came out of the oven right about the time I needed those onions for the potatoes.
We have come to like the Parmesan Chicken Breasts from Kroger’s meat department as they can easily be jazzed up. Garnish chicken breast with balsamic vinegar, if desired.
This dish is very similar to my Summertime Potato-Tomato Saute.
We really like balsamic vinegar, especially the pictured variety from Cherry Creek. The bottle is almost gone. Yikes!