Oven Chicken and Veggies

I'm on a roll just making stuff up so I tried again.... and it worked... AGAIN!

I usually make casseroles when I bake dinner which means I brown the beef...and then cook a casserole. Or I boil some chicken...and then cook a casserole. They are really good dinners but I'm feeling gipped. I want to put everything in the oven and be done. This took 10 minutes prep, 45 in the oven.

I added Risotto on the side for dinner (my first attempt - totally out of a box) that took 20 minutes of babysitting - so omit that and go for this Oven Chicken and Veggies and a piece of bread.

Bake 45 minutes or so at 350*

Raw chicken breast to feed the family and season with:

- squeeze lemon from the plastic fruit (4 tbsp-ish)

- cumin

- salt and pepper

- dry stuffing mix

Cut in medium to large cubes (pick your favorite 4)

Tomatoes (my garden gave me another harvest)

Sweet potatoes

Carrots

Apples

Squash

Kale

season/toss with:

- salt and pepper

- cumin

- cinnamon

- grape seed oil (enough to get everyone wet)

I figured chicken and veggies could live together in the a pan so the oil and chicken-dripping juices are shared but don't put the chicken on the veggies or they get too done and squishy. Cover with foil.

Half way thru cooking I sprinkled the chicken with two crushed handfuls of dry Stove Top Stuffing. Flip the chicken and sprinkle again with two more handfuls. Put it back in the oven to finish cooking with foil on top. I give the final 5 minutes without foil in the oven.

Pretty easy don't you think?! The apples turned into a little mini dessert in the dinner! That was fun!

And...is that what Stove Top is for?? Well I guess it's for stuffing (duh) but I use the recipe on the back of the box for a good chicken casserole. It has had that job alone for three years in my home. Maybe they figured you'd sprinkle it on chicken? I'm not really sure.

♥

My Chicken Strips

I'm sure there's a recipe out there for these but this is my version after a few years of making not as great chicken strips in a pan of oil or stuck to a baking sheet. I must thank Rachel Ray for teaching me about Panko crumbs and baking on a pan rack. She has a real nice baking rack-thing.... I don't know where to find it but it will be on my christmas list if she sells it. I made one from two $2.00 cooling racks I got at the grocery store.

They overlap and have larger slat sizes but work very well to get the chicken up off the pan and the hot air all around to crisp!

I used boneless, skinless thighs tonight

(they were on sale and we're broke...again)

Dip in Egg and Milk

Pat down in a bowl of

Panko Crumbs

Mashed up Croutons

Lawry's Seasoning Salt

Garlic Powder

and my new Parsley Flakes for fun

These will help make a giant caesar salad fabulous! The breading is a little work but they are really great chicken strips or nuggets.

I asked Tim if I should line the baking sheet with foil (he does the dishes). He promptly replied I should line EVERYTHING with foil....

Enjoy! ♥