simple weekend recap: edition 28

The weekend began early with the first tiny strawberry of our garden...

...followed by my first shot of a a tortilla espanola (after being inspired by Toro's), which I can write more about this week.

 

 

Friday night T, a friend & I tried out a new experience (to us) in Groton at the Gilson's Herb Lyceum (write-up tomorrow)...

...and Saturday T & I continued our Gilson family support by trying Puritan & Company (finally), and being amazed by the fact that after one quick try this new hot spot has shot to our top two favorite restaurants (more Wednesday).

 

 

Sunday (happy father's day!) T & I tried our hands at Pasta making with the ladies of Nella Pasta at a Formaggio Kitchen class...

 

 

 

 

 ...which turns out is easier than I thought and was delicious!

 

 

 

We even walked away with leftovers for lunch and two more dough balls for tomorrow night's dinner at home!

 

Sunday night dinner was a quick onion-cornflake chicken (one of our favorites) with a wild rice pilaf & a quick sautee of brussel sprouts and pancetta before the premiere of True Blood with a large cup of tea to prepare for the week ahead!

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onion-cornflake baked chicken

The first full dinner I ever remember making for myself was this onion-cornflake crusted baked chicken. Using only 8 ingredients and done within 40 minutes, it is a perfect first recipe. Unbelievably easy and unbelievably tasty, you're just going to have to make it for yourself to believe it!

Ingredients (for 2):
1 lb free range chicken breast
1 cup greek yogurt
2 tbs dijon mustard
2 cloves garlic, minced
1 tsp pepper
1 package of french onion dip/onion soup mix (1 oz)
2 cups cornflakes cereal
3 tbs butter, melted
 

Directions:
1. Trim chicken of any excess skin or fat, cut into manageable but large strips.  Place in ziploc bag along with greek yogurt, dijon mustard, garlic & pepper. Close & shake to mix, coating each bit of chicken. Place in fridge for 15 minutes.
  

2. Meanwhile prepare coating: add onion mix and corn flakes to a bowl. Crush with hands to create little bits that are evenly mixed.
 

 

 

 

3. Lightly grease a baking pan. When 15 minutes have passed, preheat the oven to 400 degrees and remove the chicken from the fridge. One-by-one push each chicken piece into the onion-cornflake mixture, flip and repeat, shake off the chicken to remove any dangling cornflakes, and place on baking pan. Repeat until all chicken pieces are coated on both sides and laying on the baking pan. 

 

 

4. Drizzle melted butter over all of the pieces of chicken and pop the pan into the preheated oven for 25 minutes.
 

 

5. Remove from the oven & enjoy the crispy, moist, flavorful chicken alongside some rice pilaf and red pepper flake green beans (or other sides of choice!).

 

 

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