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.
Seasoned Salt
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.
7 comments:
Hmm, I wonder if I have chicken breast in the freezer? I know I have a whole chicken there and I could of course use the same spices. This recipe sounds great!
Happy Halloween!
Sounds like a good recipe, especially since my daughter dug up a rosemary plant and stuck it in a pot in my potting room--they will not winter over here. So I can go raid that, and perhaps a saute of the onions to get them carmalized before they go in the oven, and I'm in business.
Looks delicious - bet it makes the whole house smell fabulous!
Ann
Yum, I haven't had much luck withrosemary overwintering so have a large amount to use since we had a first big frost.
Hmmmm....when's dinner?
looks like a great recipe I think I'll try it.
Hi all, the recipe was easy, despite my problem with the onions.
Thanks Christer and good luck!
Elaine, your suggestion, to cook the onions first sounds like a good one and one I will try the next time.
Ann, the house did smell wonderful and that's the joy of cooking when all the windows are closed and using fragrant spices. Similar aromas tonight when I baked rosemary-pepper bread.
Out on the Prairie, I have had good luck with keeping cut springs in the fridge quite a while. Tried freezing some last year, but they turned brown and were tossed. You could also dry the rosemary and keep in handy as a dried spice. Our bush does OK since the winter here is not too long or cold. Rosemary is one of my favorite spices - great in so many dishes from pork to bread.
Mona, if you can travel to the VA eastern Shore and let us know ahead of time then it's when you get here!
Country Mouse - try the suggestion to cook the onions first or possibly use a higher oven temp.
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