Chicken with Balsamic Vinegar and Basil, Dilly Green Beans, and Salt-Crusted Potatoes
Chicken with Balsamic Vinegar and Basil
1/2 c balsamic vinegar
3 Tbsp olive oil
2 Tbsp grainy mustard
1 tsp pepper
2 Tbsp minced fresh basil
1 Tbsp minced shallot or onion
6 large skinless and boneless chicken breast halves
6 fresh basil sprigs for garnish
1. In a large bowl, blend the vinegar, olive oil, mustard, pepper, minced basil, and shallot or onion. Toss the chicken with the marinade, cover, and refrigerate for 2 hours or more.
2. Preheat oven to 350. Arrange the chicken in a baking dish, and spoon 1/3 of the marinade over them, reserving the rest. Bake, uncovered, 10 min, then baste with remaining marinade. Bake another 10 min, or until cooked through. Arrange breasts on heated platter, top with pan juices and garnish with basil, if desired.
Ken's rating: ***1/2
Chalsea's rating:***
It was good, but there are marinades I like better than this one. Still solid, though.
Dilly Green Beans
3 quarts water
1 tsp salt
2 tsp snipped fresh dill or dried dill
2 pkg (10 oz each) frozen green beans
3 Tbsp butter
salt and pepper to taste
1. Bring water to a rapid boil over high heat. Add the salt and the dill, then by the handful, drop in the beans. Follow package directions. Drain the beans, return them to the pot, shake the pot over the heat to dry the moisture. Add the butter and toss the beans in it. Season with salt and pepper.
Ken's rating: *****
Chalsea's rating: *****
These were absolutely delicious! However, I'd make one change - use fresh beans, not frozen. When you use the frozen ones, they get mushy. Still tasty, just mushy.
Salt-Crusted Baby Potatoes
24 new potatoes
2-3 tsp sea salt
pepper to taste
1/4 c minced parsley
6 Tbsp unsalted butter, cut into 6 slices
1. Put the potatoes in a large saucepan, cover with cold water, cover, and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are only just fork-tender, 15-20 minutes. Drain and return the potatoes to the pot. Shake the put to remove moisture, then salt while you shake them in the pot. When salt begins to adhere, stop. Scatter pepper and parsley over potatoes and serve each portion with a pat of butter.
Ken's rating: **1/2
Chalsea's rating: **1/2
There are much better potato recipes on this blog. Unless you severely decrease the salt, or unless you like shots of salt, this is way too much for me.
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