Thyme for Lemon Chicken

IMG_2238Clearly I love lemons and lemon recipes.  I’m throwin’ it back this Thursday with one of the first recipes I ever came up with years ago.  I was cooking in my now mother-in-laws kitchen for my then boyfriend, and trying to come up with something that would impress him.  I had no idea what thyme was, or what it tasted like….but I cook like my mom…just throw it in!  It wasn’t as “put together” the first few times I made it….but by now I have it down.

Healthier Options:

The combo of the thyme, lemon juice, and olive oil is what really makes this dish….how you cook it is up to you.  When I make it I cook it in olive oil on the pan.  But it can also be baked and drizzled with olive oil instead of dredged in it.

Ingredients : {Makes 4 Servings}

  • 4 Boneless skinless chicken breasts
  • 1 cup Seasoned Breadcrumbs
  • 2 tbsp Thyme
  • Pepper (8-10 dashes)
  • Salt (4 turns on the grinder)
  • Juice of 3 lemons
  • 3/4 cup Olive oil

Directions:

IMG_2215Combine 1/2 cup of olive oil with the juice of 2 lemons in a shallow bowl.  In a separate bowl combine breadcrumbs, salt, pepper, and thyme.IMG_2220Dredge chicken in olive oil/lemon mixture then dip in the seasoned crumbs.
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Heat the remaining oil on medium-high heat and place chicken in.  (Make sure oil is heated before putting in chicken)
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Cook approx. 5-7 minutes per side on medium-high heat until chicken is fully cooked and crumbs are golden brown (or crispier if you like it like that).  My stove goes from 1-6 and I cooked it on a 4 if that helps haha.  IMG_2231After flipping the chicken squeeze the last of the lemon juice on the breasts (but make sure not to squeeze the juice into the hot oil…bad news…just on the chicken itself.  Make sure to only flip once so you don’t loose the crumbs.IMG_2232Place chicken on paper towel to soak up the excess olive oil.  (And I totally fished out the crispy pieces that fell off the chicken because they are the best part!)IMG_2239

Roasted Garlic Spread

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This spread is great when making your own garlic bread, to put onto crostini’s before making various bruschetta’s, to put on bread before making home pizzas, or to top veggies and potatoes.  You can make it ahead of time and store it in a tupperware in the fridge for multiple uses.

Ingredients:

Makes approx. 1 cup of spread (enough for both sides of a full french loaf)

-1 Garlic Bulb (If you like it super garlic-y then use 1 1/2 bulbs)

-1 tsp Olive Oil

-1 stick of Soft Butter

-1/2 cup of Shredded Parmesan Cheese

-1 tsp of Fresh Parsley (I used dry this time which is ok too)

IMG_0324Peal outer layers of bulb and chop top off.
IMG_0327 Cloves should be exposed.IMG_0331Place in cupcake tin and brush top with olive oil.IMG_0332Wrap foil over top of bulb and bake for 30-35min at 400 degrees. (Cloves should be soft.  If you over roast, then they will be too hard to spread).
IMG_0335Mix parmesan cheese and butter.

IMG_0337Add parsley, then whisk mixture with fork to make it lighter.

IMG_0341Let garlic cool for 2 minutes before removing the cloves, this will help the garlic to separate a bit for better extraction.  Then using a fork you can just pop them out.

IMG_0356Mix them in, then spread or store!

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Store for later or jar it for your foodie friends!