A Week of New Recipes -- Day 1: Herb-Crusted Chicken

I have been so busy these past few weeks.  SO BUSY.  Like I-flew-12,000-miles-in-two-weeks kind of busy and cram-10-quarter-hours-of-Master's-level-classes-into-five-weeks kind of busy.  Being so, I have not had the chance to cook recently.  But this week I am making up for it!  Flipping through the April 2011 issue of Everyday with Rachael Ray, I found the weekly meal planner and decided that it was time to cook again. 

Look at my ingredients for the week.  I am so excited... there is so much freshness here! 

That, my friends, is one week's supply of food for my husband and I.  These veggies, fruit, and other ingredients will provide our dinners and our lunches -- the leftovers from dinner. 

Last night I started on the first recipe.  It was supposed to be Herb-Crusted Pork Chops, but I really usually don't eat pork, so I decided to change up the recipe a little to make it how I wanted it: with chicken.  I switched out a few more things, so I will be posting my version of the recipe below.  If you would like to see the original recipe, CLICK HERE.  Otherwise, enjoy!

Starting with a few ingredients that are fresh, delicious,

and you might already have on hand...

Guess what I did? I made breadcrumbs. From scratch!

(And I must say, they put the store-bought ones to shame.)

Almost there...

And the end result?

Success! 

Both of us gave it a ten, and not many meals make it quite that high.  Tasted great and left you feeling light afterwards even though you were full.

INGREDIENTS     (My changes are in italics)

1 1/2 cups (about 3 ounces) fresh Country White breadcrumbs

3 Tablespoons olive oil    

3 tablespoons chopped flat-leaf parsley

2 tablespoons grated Asiago cheese    

Pack of boneless, skinless chicken breast tenders    

3 tablespoons grainy mustard    

1/4 red onion, thinly sliced    

1 bunch broccoli, cut into florets    

Salt and pepper

DIRECTIONS 

1. Preheat the oven to 425°. Grease a large glass baking dish.  In a large nonstick skillet, heat 2 tablespoons olive oil over medium-low heat. Add the breadcrumbs and toast, stirring, for 6 to 8 minutes. Transfer to a bowl to cool; stir in the parsley and cheese.
2. Brush the chicken with the mustard and coat with the breadcrumb mixture. Arrange in baking dish and bake until cooked through but still juicy, 20 to 25 minutes.
3. Meanwhile, in a clean skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the broccoli, season with salt and pepper and toss. Add 1/2 cup water, cover and simmer, stirring occasionally, until crisp-tender, 2 to 3 minutes. Serve with the chops.

COST = $11.65       PER SERVING (3) = $3.88

Recipe adapted from RachaelRay.com