Sally and Lauren examined both before preparing supper
Look at the great job we did!!
Just kidding, we did not, and will not eat Buster & Puddin! We couldn't do that to our favorite chickens - they are a part of the butta clan now. We just visited them and their new coop and then prepared their relatives for our meal. Don't worry we will not eat Puddin and Busta nor show you how to kill & prepare a chicken, we prefer to buy our chicken from the Publix or Fresh Market.
Any who - enough cheesy jokes. We made baked chicken to accompany our zucchini pancakes. This was a re-do from our first cooking class but it was never shared on the blog and this is must know how to do!!
Line your pan with foil - this makes for a super easy clean up!! Place chicken breasts on the pan.
* Side note: This method works best with a split chicken breast that still has the bone in and the skin on - so much more flavorful and moist, you won't get the same turn out with a bone-less, skin-less breast.
Drizzle the chicken breasts with some olive oil and salt and pepper then flip and do the other side. Put in the oven at 350 for about 35 - 40, be sure to keep an eye on them. And that's it! Its so easy and makes a great moist chicken breast.
Here's a tip to lock in the moisture
Once you remove the chicken from the oven cover with foil for about 10 minutes or so (while you pour some wine, set the table, and prepare your plate!) This chicken is so flavorful you can eat it on it's own like we did OR use it for another chicken recipe you have. A great idea is to use it for chicken salad or the butta favorite, Ina's pasta salad.
Here is a chicken salad recipe to enjoy!
Chicken Salad
Cook the chicken as described above. Allow to cool and then shred into a large bowl. Chop some celery hearts and grapes and enough mayo for your taste. Add a little worcheshire sauce, salt, pepper and maybe even some cavendars! Almonds are also a nice touch!
Enjoy & have a great weekend!
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