This is going to be a post about pesto chicken and scallion mashed taters but it is also a HUGE shout out to ocnative</lj> !!!! See, she is the one that posted the Pesto Chicken recipe in my very first miranda_cooks</lj> entry. I made it tonight and it was a TOTAL WIN! It tasted SOOOO delcious, was super easy to make, and the husband said it ranked up in his top five favorite dishes!!!! So thank you, ocnative</lj> for the super easy, super great, super delicious meal! I also made scallion mashed taters. I had all these scallions left and thought, eh, why not!
Here it is in pictures! And as always, recipe after the jump!
Here are my taters, all peeled and chopped up. Ready for some water to boil! **Tip: when cooking any food, be sure to chop or cut food into like sizes. That way, everything cooks nice and even. You can see from my picture that I got slightly lazy with my own tip...
The chicken has been baking in its pesto coating for about twenty-five minutes at this point. The cheese goes on and back in the oven on broil to get nice and melty.
And the plated dish in all its glory!!! I tried butterflying one of my pieces of chicken but they were too small, which is why I have two there. The rest I just left the way they were.
Pesto Chicken (thanks again to ocnative !!! ocnative</lj>
4 chicken breasts - trimmed of fat
1 jar of premade pesto sauce (I believe mine was Contadina brand or something. I'll get the exact brand for you, it was great!)
1 small package of shredded mozz cheese
kosher salt and fresh cracked pepper to taste
Preheat oven to 375 degrees. Season the chicken with salt and pepper. I like the Kosher salt just because it is easier to cook with. Place breasts (hee-hee) in baing dish. I used a glass 9x13 baking dish and it worked perfect. Coat both sides of chicken with premade pesto sauce. Bake on 375 according to breast (hahaha) size. Mine were slightly on the smaller side so I baked them for 25 minutes. Then add cheese to cover the tops and broil for another five minutes. Delish!
Scallion Mashed Potatoes
4-6 Russet potatoes peeled (or leave the skins on em if you like it that way!)
salt and pepper to taste
1/2 stick unsalted butter
1/2 cup whole milk or heavy cream
2 garlic cloves, minced
2 tblsp sour crean
2 scallions, chopped
Boil potatoes until fork tender. Drain potatoes and then return to put with a little of the cooking water left behind (this helps make them nice and creamy) Slice up butter and add to pot along with milk, sour cream and garlic. Whip out your handy-dandy handheld mixer (say that ten times real fast) and whip those taters til desired consistency. Stir in scallions at end and serve! I also sometimes use cream cheese in the place of the scallions.
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