4 Chicken breasts, pounded to 1/2 inch thickness
1/4 Cup prepared pesto
Salt and pepper
1 Bag of baby Yukon Gold potatoes
2 TBS EVOO
3 Cloves crushed garlic
Salt and pepper
1/3 Cup Parmesan cheese
There are two things that I must always keep in my fridge for week-night dinners: Pre-made pesto and Parmesan cheese. These secret weapons are not just for pasta anymore, they can make any dinner staple flavorful and delicious.
Season chicken with salt and pepper, then spread the pesto so each piece is coated on both sides. Keep in the fridge to marinate until ready to cook. Preheat oven to 400 degrees. Cut potatoes in half and toss with olive oil, crushed garlic and salt and pepper. Spread out on a baking sheet and roast for 25 minutes or more, until browned and tender. In the meantime, heat a large saute pan over medium-high heat. Spray with cooking spray then cook chicken until golden brown on both sides. Add the Parmesan cheese to the potatoes and let bake for 5-10 more minutes. Serve with a little fresh rosemary on top.
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- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.