Hello there– It’s the weekend. What will you be doing on your sunny Saturday off? I’d like to shop for summer sandals or call a friend to go out for pancakes. Or maybe hike around Tri City Lake several times under the eucalyptus trees. And there’s always the temptation to bake a chocolatey batch of something… But what I actually am doing is sitting in my classroom all day working on report cards (sigh).
So if you are doing any of those enjoyable items above– or if you are stuck with a work project for the day, here is a quick dinner you can throw into the oven this evening to bake while you sink into a chair with your feet up. Bon appetit!
ORANGE ROSEMARY CHICKEN
1/3 cup orange juice concentrate
2 tab. brown mustard
1 tsp. soy sauce
1 clove garlic, minced
2 tsp. rosemary, chopped fine
2 boneless chicken breasts, filleted
Whisk together the first 5 ingredients. Then cut the chicken breasts the long way horizontally to make 4 smaller filets. Pour the sauce into a baking dish coating the chicken breasts and bake at 450 degrees for 30 minutes.
When it’s done baking, set the chicken on a pretty platter and spoon out the thickened sauce over the top.
I’m afraid everyone already is well aware of how to roast potatoes– but just in case you’ve not done it in a while, here goes:
10 red skinned potatoes
1/4 olive oil
several shakes of garlic salt
1/2 tsp. dried basil
Cut the potatoes into smallish chunks. Toss them in a bowl with the oil, garlic salt and basil. Scrape it all out onto a baking sheet that has been sprayed with cooking spray. (I use a rubber scraper to get all that good salty oil) Spread them apart. And bake them in the oven with the chicken at 450 degrees for about 30 minutes. (more or less depending on how big your chunks of potato are and how crispy you like them!)
Makes 4 servings (the photo is just half of this).