Getting back to cooking was something Grenville and I were both looking forward to while on our road trip. We’ve been home 4 days and working to catch up on house and yard projects has left little time for culinary creativity. But we will get back into the kitchen as the cooler weather sets in and the yard work is ending.
Today, after defrosting a couple of chicken breasts, the challenge was then WHAT to do with them. We have a very prolific rosemary plant that’s endured despite Grenville’s relocating it several times. We were working outdoors most of the afternoon, so an easy recipe was the plan.
- 2 skinless, boneless chicken breasts
- 1 1/2 tbsp olive oil
- 1/2 tsp seasoning salt (see below)
- 3/4 tsp Cajun seasoning
- 1 tsp fresh rosemary
- 1 onion, finely diced
- Preheat oven to 350°F (175°C).
- Place chicken breasts in a glass baking dish with a cover.
- Add oil, salt, and Cajun seasoning and mix until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
F&P Note: The onions did not caramelize as the recipe indicated, so a higher cooking temperature could help next time. Cooking in a covered dish was a good thing as the chicken was flavorful and moist. It was served with sides of broccoli and stewed tomatoes.
There was none in our spice rack, but make-your-own recipes were available online, including this one using salt, thyme, garlic salt, onion powder, and other herbs and seasonings. Increase the amounts to make your own supply, which is way less costly than buying the ready-made version.
- 6 tbsp salt
- 1/2 tsp dried thyme leaves
- 1/2 tsp marjoram
- 1/2 tsp garlic salt or garlic powder
- 2 1/4 tsp paprika
- 1/4 tsp curry powder
- 1 tsp dry mustard
- 1/4 tsp onion powder
- 1/8 tsp dill weed
- 1/2 tsp celery salt
Put ingredients into a mini food processor or small blender container and blend on low until mixed.