Monday, March 9, 2009

Lemon Mustard Chicken and Baked potatoe fans

Lemon-Mustard Chicken
Prep Time: 10 minutes Broil: 25 minutes Makes: 6 servings
2 ½ to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 tablespoons of cooking oil
1 tablespoon Dijon style mustard
1 tablespoon of lemon juice
1 ½ teaspoons lemon pepper seasoning
1 teaspoon dried oregano or basil crushed
1/8 teaspoon ground pepper

1. Skin chicken. Place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 20 minutes or until light brown.
2. Meanwhile in a bowl stir together oil, mustard, lemon juice, lemon-pepper seasoning, oregano, and red pepper. Brush mustard mixture onto chicken. Turn chicken: Brush with remaining mixture. Broil 5 to 15 minutes more or until chicken is no longer pink.

Baked Potato Fans
4 potatoes
1/2 teaspoon garlic salt
3 tablespoon melted butter
2 to 3 tablespoons chopped fresh herbs, such as parsley, rosemary, sage or thyme
4 tablespoons grated reduced-fat cheddar cheese
1 1/2 tablespoons parmesan cheese

Preheat oven to 425 degrees.
Peel potatoes and cut into thin slices but not all the way through.
Put potatoes in a baking dish, fanning them slightly.
Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
Bake potatoes for about 50 minutes.
Remove from oven and sprinkle with cheeses.
Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.

The chicken is good. I use the leftovers for my salad. It does come out a little dry though. The potatoes where ok, not much flavor got into the actual potato though.

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