I have been frantically running around the house trying to pack for our trip tomorrow. We are heading to Arizona with Ryan’s work (ie, I run around the spa and sit by the pool while Ryan goes to meetings..at least, that’s what I used to do). This weekend, I will probably be stuck inside the hotel room, but to be honest, if I’m going to be stuck somewhere, might as well have a beautiful view and a change of scenery. So this means Evie is flying for the first time. I purchased a Baby K’Tan especially for the trip (and she has been loving it in the meantime) and I have been soliciting advice from everyone I know on how to travel with baby. At the end of the day, we are on an airplane, not in a luxury yoga spa, so if Evie cries, then she cries, and everyone is just going to have to deal with it. Apologies in advance, and I’m going to do everything in my power to keep her calm and well fed, but Evie does what she wants.
Last week while cooking dinner for my parents, I experimented with a new chicken recipe, and I LOVE it! Without the luxury of popping to the store to pickup that one ingredient that I forgot, I am making use of the things I have in my house. So last week, I spiced up a regular old chicken recipe with this secret ingredient: mayonnaise. Sure enough, once I googled mayonnaise chicken, there were lots of recipes, so I read a few and then improvised with my own ingredients. The mayo serves as the fat for cooking the chicken, but also leaves it with a tangy flavor that paired really nicely with some rosemary, thyme and parmesan topped with bread crumbs to add a little texture. I’m not going to lie. It was pretty yummy.
Here it is, and wish us luck on the flight tomorrow! I’m sure I’ll have some pics to share with you next week!
Oven-Roasted Mayonnaise Chicken Breasts:
3 skinless chicken breasts
3 tsp mayonnaise (I use the real thing!)
1/4 cup bread crumbs*
1/4 cup parmesan
2 Tbsp chopped rosemary
1 Tbsp thyme
salt/pepper to taste
FIRST: pat dry and POUND your chicken. This is always the best way to get some nice and juicy chicken breasts. I use my roller and pound the cr$% out of those breasts. Put a little olive oil on the bottom of a baking dish and place the breasts in the dish. Spread the mayonnaise over the breasts (don’t put the spoon back in the jar after touching the raw chicken!) and top with the bread crumbs, herbs and parmesan. Add a little salt and pepper and bake in the oven at 400F for 20-25 minutes.
*I never buy bread crumbs. I just toast whatever bread is in the fridge and crush it up (either by hand or using a food processor).
Powered by Facebook Comments