LEMON CHICKEN WITH PARSLEY – ROSEMARY – GARLIC / KALE WITH CHILI SAUCE / HERBED CREAMED POTATOES

–4 chicken tenderloins or breast strips

–lemon juice

–parsley (fresh if possible)

–rosemary (fresh if possible)

–garlic salt

–salt and pepper

–olive oil

–kale (fresh, one-half package)

–Sriracha sauce

–Bartlett potatoes (6 to 8 small)

–marjoram, basil, oregano, parsley, chives, thyme (fresh if possible)

–milk (dairy, soy, or almond)

 

1 – Wash and scrub potatoes; cut in 1-inch squares.  Place in a covered baking dish with 1 inch water.  Season with salt, pepper, and olive oil.  Microwave for 15 minutes.

2 – Place the chicken in a covered baking dish with a little water.  Drench with lemon juice.  Season with rosemary, garlic salt, parsley, salt, pepper, and olive oil.  Set aside.

3 – Place 2 tablespoons of Sriracha sauce in a half cup of water.  Stir well.  Place kale in a covered baking dish.  Season with salt, pepper, and olive oil.  Pour Sriracha sauce with water on top.  Microwave for 5 minutes on high.

4 – Warm the milk for 1 minute in the microwave.  Using a food processor, pulse the potatoes with the milk.  Season the potatoes with all the herbs.  Then pulse to combine.  Place in a covered baking dish, and microwave for 1 minute.

5 – Microwave the chicken for 5 minutes.

6 – Serve the chicken hot, with the spicy kale and herbed potatoes as sides.

–chicken adapted from Italian Family Cooking (Edward Giobbi, author); kale adapted from allrecipes.com; potatoes original.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s