Lemon chicken breast and bruschetta with tomato & basil
Monday dinners are usually the best of the week because I’m able to prep something Sunday night. It was extra good tonight because we shopped at Whole Foods on Saturday.
Whenever we go to Whole Foods and I have the chance to buy boneless, skin-on chicken breasts, I make this easy, summertime dish. It’s Barefoot Contessa’s Lemon Chicken Breast. Last night, I sauteed 9 roughly chopped garlic cloves in some olive oil for one minute, then off the heat, added some cheap white wine, fresh thyme, dried oregano, lemon zest and lemon juice. Barefoot has you pour this lemony, herby concoction in the bottom of a 9 x 12 dish, lay the chicken breasts on top, then tuck in lemon wedges and thyme sprigs. This is where I stopped and stuck it in the fridge until tonight, when I got home and threw it in the oven at 400 for 35 minutes. The fat from the skin keeps the chicken moist and it gets all golden and crispy.
I also grabbed a round of rustic bread at Whole Foods on Saturday with plans to make tomato bread pudding. I ditched that idea – I just knew I’d be the only one eating it. Instead, I grilled slices of the chewy, airy bread in butter and olive oil in a cast iron skillet to make bruschetta. For the kids, just the bread will do, thanks. For Barrak and me, I made a small bowl of chopped ripe tomatoes, ribbons of basil from my garden, a glug of olive oil, balsamic vinegar, salt and pepper.
Greta, what did you think of the chicken?
I don’t know. Kind of good.
What did you think of the bruschetta?