Thursday, July 26, 2012

Tasty Thursday: Double Time

Today's Tasty Thursday is a double time recipe offer.  Earlier this week I made two new recipes and both were awesome so I had to share with you.  I made Laughing Cow Chicken as well as Smashed Potatoes.

Clockwise from top:  Broccoli, Smashed Potatoes, Laughing Cow Chicken
Laughing Cow Chicken
3 chicken breasts
3 Laughing Cow wedges
Garlic salt - 1/4 tsp
Italian seasoning
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.

Smashed Potatoes
Red potatoes - 1 for each person
Olive oil
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.



  1. Smashed potatoes are great! We do them all the time after discovering them at Lola (a Tom Douglas restaurant in Seattle where they are one of his signature sides). Have you ever tried putting minced garlic in there too? It's heavenly...

    1. Oooh, Tara, garlic sounds amazing with potatoes. Yum, this is making me very hungry.

  2. I just found your blog and the recipe for the chicken and smashed potatoes looks tasty. I'll have to try it sometime. Your daughter is adorable too! I love the name Adalyn!



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