All posts tagged green beans

  • Sharp cheddar chicken (with broccoli and rice)

    [photo from realsimple—you didn’t think I can take a picture like that, did you?]

    MMMMmm!!! Probably my favorite thing to make for company and my favorite thing I’ve learned from RealSimple. No one would know how easy it is to make :). Everyone likes it. Perfect for a no-school dinner?!

    Cheddar Chicken
    {From RealSimple}

    16 buttery crackers (such as Ritz), crushed (about 3/4 cup)
    6 ounces sharp Cheddar, grated
    1 clove garlic, finely chopped
    kosher salt and black pepper
    4 6-ounce boneless, skinless chicken breasts
    4 tablespoons unsalted butter, melted
    wild rice pilaf and steamed green beans (optional)

    01 | Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.
    02 | Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet.
    03 | Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown, 25 to 30 minutes.
    04 | Serve with the pilaf and green beans, if desired. (I desire it)

    NOTE: I use “Buttery Garlic” Club crackers for my crust because I’m a fan of garlic. And butter. If you like stronger cheeses,  I would also use extra sharp cheddar. Mmm.  And because I’m lazy, I use the wild rice Rice-a-Roni. Oh, and my chicken doesn’t look exactly like that. Mine looks more like breaded chicken because I’m OCD and want an even coat.

    Bon Appetit!

  • Pan-roasted lemon-garlic chicken

    Another yummy dinner from RealSimple magazine. Lemon-garlic chicken with red potatoes and green beans. My mom overloaded me with chicken when I came back to school and I had no idea what to do with it all. The RealSimple recipe uses chicken breasts, but I wanted to get rid of these pieces, and it worked out fine for me. The chicken was tender and delicous.

    Just one thought before you head to your kitchen: my green beans turned out lemony to the max, you might want to cut down the amount of lemon you use to just one.

    Pan-roasted chicken with lemon-garlic green beans and potatoes
    adapted from RealSimple magazine


    • 6 tablespoons olive oil
    • 2 lemons, 1 thinly sliced, 1 juiced
      {1 would be enough for me.}
    • 4 cloves garlic, minced
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 3/4 pound trimmed green beans
    • 8 small red potatoes, quartered
    • 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
      { I used four leg-thigh pieces and it worked out well }
    1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices  {half a lemon?} in a single layer in the bottom of the dish or skillet.
    2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
    3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Serve warm.


    *Note: the black is just burnt garlic on top. It’s perfectly fine.
    UPDATE: And I realized that there was a smaller size of lemon. Maybe that’s why the original recipe called for two. You live and learn :)