This dinner was so yummy and easy! I found both recipes on blogs that I read often.
Source: Pioneer Woman Cooks
6 whole Russet Potatoes
½ whole Yellow Onion, Diced
1 stick Butter
½ cups Heavy Cream
Kosher Salt To Taste
Paprika To Taste
Freshly Ground Black Pepper, To Taste
2 Tablespoons Minced Parsley
Pile potatoes and onions on a square of foil. Add 2 tablespoons butter. Splash on cream. Then sprinkle on salt, paprika, and black pepper. Sprinkle minced parsley over the top.
Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender.
Serve bundles right on the dinner plate. Serves 8.Pan Sauteed Lemon Chicken
Source: Elly Says Opa
2 Tbsp. olive oil
2 fat cloves garlic, peeled and slightly smashed (I omitted this)
1 lemon, halved
1/3 cup breadcrumbs
2 Tbsp. romano or parmesan cheese (I used both)
1/2 tsp. chopped rosemary (I used parsley and basil)
2 chicken breast halves, pounded to about 1/3 – 1/2″ thickness
Heat a nonstick skillet over medium-low heat and add the oil. Once the oil is hot, add the garlic and cook, stirring occasionally, until golden brown and soft, about 7 minutes. Remove the garlic with a slotted spoon, and keep the oil in the pan. (I omitted the garlic)
Zest half the lemon into a dish or bowl, and to it add the breadcrumbs, cheese, rosemary, and salt and pepper to taste.
Crush the browned garlic cloves and whisk in a separate shallow bowl/dish along with the egg and juice from half the lemon.
Season the chicken with salt and pepper. Dip the chicken into the egg mixture, and then dredge into the breadcrumb mixture.
Heat the garlic oil over medium heat and once hot, add the chicken. Cook until done, about 2.5 minutes per side. Serve with slices or wedges of the remaining half lemon.