|Clockwise from top: Broccoli, Smashed Potatoes, Laughing Cow Chicken|
Laughing Cow Chicken
3 chicken breasts
3 Laughing Cow wedges
Garlic salt - 1/4 tsp
Breadcrumbs - 3/4 cup
Parmesan cheese (dry)
Salt & Pepper
Mix the cheese wedges with garlic salt and a couple pinches of Italian seasoning. Set aside. On a plate combine breadcrumbs, couple shakes of Parmesan cheese, couple pinches of Italian seasoning, salt & pepper. Set aside. Slice your chicken breast in half, beat to thin the breasts. Spread the cheese mix onto the chicken breasts and roll the chicken up tight. Cover chicken with breadcrumb mixture then spear with toothpicks and place on baking sheet. Bake at 400 for about 20 minutes. I've found you need to check the chicken periodically as the baking times may fluctuate. Broil for a minute or so until the chicken starts to get some color on top.
Red potatoes - 1 for each person
Salt & Pepper
3/4 cup water
Set oven to 500 degrees. Scrub potatoes clean, place on a deep baking type sheet/dish. Fill with water then cover with foil. Bake 30 minutes then remove from oven and drain any excess water. Let potatoes cool sightly (5-10 minutes), drizzle with olive oil completely. Take a cup/glass and press potatoes down more than half their original size then drizzle with more olive oil and salt and pepper. Cook for another 30 minutes on the lowest rack to crispen (not a word, just made it up) the bottom of potatoes.
Clearly I don't need to tell you how to make broccoli but in case you're wondering, I boil up the broccoli for 10-15 minutes, drain, toss with butter and salt & pepper to taste.
This was a fabulous meal and I was able to prep and cook all at the same time. I even cooked the chicken while cooking the potatoes even though you should cook them at two separate temperatures. Just watch the chicken closely and drop the oven temp down from the potatoes.