how-to . . .cook Split Chicken Breasts and Brussels Sprouts

yesterday's menu plan called for Butter and Garlic Split Chicken Breasts, Roasted Potatoes and Brussels Sprouts. 

if you have read my blog for any period of time - you know that I'm not at all comfortable in the kitchen - small space, old appliances and lack of cooking intuition do not add up to easy gourmet meals.

to counter balance, i meal plan and am pretty good at following a recipe.

i got a great deal on split chicken breasts at Giant (thank you Peapod Delivers) - I wanted to keep it simple, so i melted some butter, added garlic and smeared it all over the chicken breasts (defrosted and skin-on).  I sprinkled the top with salt and pepper, put them on a foil-lined baking sheet and put them in the oven.

i bought a bag of brussels sprouts at Trader Joe's . . .you could microwave them in the bag according to the directions, but it also said you could blanch and roast them. . .so I boiled a pot of water, cut the sprouts in half and threw them in for 3 minutes.  I took them out of the water, drained them and  tossed them with some olive oil, garlic and salt and pepper.  I threw them in a baking dish and put them in the oven with the chicken.  I also cut up some potatoes I had on hand, tossed them with olive oil, garlic and rosemary and laid them around the chicken.

dinner was served!

Ryan wasn't home and Owen ate noodles cooked in chicken broth.  But John loved it - Brussel Sprouts are his favorite veggie and I had never made them before.  So I am putting this solidly in the "success" column, and will be making it again in about 2 weeks. . .

what's your latest cooking success?

catch you soon -