I was at a loss what to cook for a quick, cheap, and healthy dinner. For the same reason as everyone else, I don’t typically like the heavier fat-laden fried foods, but last night’s chill in the air begged for something warm and delicious.
I heated up some of my Infused Olive Oil in a skilled, added four pieces of boneless, skinless chicken breasts and let them cook, covered, while I prepared the other foods.
After four minutes, I turned the chicken, sprinkled with a small mix of freshly chopped herbs from my garden (sage, chives, basil, oregano, and parsley), and cooked, covered, for another five minutes.
Because I like my meat well done and seasoned, I turned the burner off, turned the chicken once more, and let it finish for another five minutes as I finished the potatoes and vegetables.
It was quick, easy, nutritious, delicious, and warm.
But the best part? When my daughter came home today and said she told all her friends at school she couldn’t wait to eat the left-overs.
*This recipe has been submitted to the 2011 Holiday Recipe Exchange. “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.”