In many ways I can’t believe that April is almost over! When I think back to where we were this time last year…our basement was about to flood and begin a month-long craziness, Brad was about to have interviews in Texas, and I was starting to fill out job applications for Texas districts around the places Brad had interviews. A LOT has happened in this last year.
On the other hand I am so glad that May is around the corner. Because of all the craziness from last year, we didn’t get much of a summer to relax and regroup. This will be the first summer in a while that we have been able to just breathe.
I’ve missed blogging for those two people that actually read my posts 😉
Believe me I think many times about sitting down to share a recipe for the table or a recipe for life—but working as a full-time teacher again keeps me hopping! The last time I was in the classroom I didn’t have children of my own at home—that is a game changer in the world of education.
This year our family dinners have taken on a different look. The weekends used to be for quick and casual while our weeknights were the meals I spent time on preparing. Now it has flipped.
Here is a quick and easy dinner that I found this week. We all enjoyed it and I was able to get it into the oven and the kitchen cleaned up before it came out of the oven. (And with no dishwasher now for almost a month—that is a big deal!….Home Warranty company has finally decided to replace the ailing dishwasher but now we wait on that!)
Lemon Chicken Breast
Preheat the oven to 400°
Warm in a small saucepan over medium-low heat
- 1/4 cup of olive oil
Add to the warmed olive oil and cook for just one minute (don’t allow the garlic to brown):
- 3 Tablespoons minced garlic (about 9 cloves)
Remove the saucepan from the heat and add to it:
- 1/3 cup of dry white wine
- zest of 1 lemon
- 2 Tablespoons lemon juice (I used the juice freshly squeezed from the lemon I had zested)
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon ground thyme
- 1 teaspoon Kosher salt
Pour the saucepan mixture into a 9 x 12 inch baking dish
Add to the baking dish:
- 4 boneless chicken breasts (I used skinless too but you could have skin on them…put them skin side up if you do)
Coat the chicken, on both sides, with the olive oil mixture in the pan. Sprinkle the coated chicken with:
- Kosher Salt
Cut what remains of your lemon into slices and tuck it among the chicken pieces. If you have a second lemon you could just slice that one into wedges and use that. I only had one lemon so we just used it thoroughly!
Bake for 30-40 minutes depending on the size of your chicken breasts.
After removing the chicken from the oven, cover the pan tightly with aluminum foil and let it rest for about 10 minutes.
We all enjoyed this dish and it was quick and easy for me to prepare after giving state tests all day long 😦
(I based this recipe off of one that I found online at shescookin.com that was called “Ina Garten’s Lemon Chicken Breast”)