Tuesday, March 22, 2011
Adapted from: Barefoot Contessa
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine (I used chicken broth)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
Preheat the oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine (I didn't have any wine, so I used chicken broth), lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices over pasta!
White Chicken Enchiladas
Adapted from: Pioneer Woman
- 2-½ cups Cooked, Shredded Chicken
- 1 tablespoon vegetable oil
- 2 cups water with one chicken bouillon cube
- 12 flour Tortillas
- 1 whole Large Onion, Diced
- 2 whole 4 Oz Cans Whole Green Chilies, Diced
- 1/2 of a Jalapeno, Seeded And Finely Diced
- 1 teaspoon Paprika
- ½ cups Heavy Cream
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 cup Sour Cream
- 2-½ cups Monterey Jack Cheese, Grated
- 1 cup Monterey Jack/Chedder blend, shredded
- Salt And Pepper, to taste
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other can of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated Monterrey Jack cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes.