Friday, January 22, 2010

Chicken and Asparagus

Last night I played Rockband for the first time. I play Guitar Hero pretty well and really get into "Hit Me With Your Best Shot" but Rockband is a whole different story. I don't understand how to play the drums unless the notes are on the lines and spaced out really far. The notes that are really close together? Nope. Can't do it.

But something I can do is make this chicken. I've made it several times before and like to vary the cheeses. Fontina is good. This time I used Gruyere. It's super simple to make because the oven does all the work and you can cook vegetables alongside the chicken too. Simple and yummy.

Chicken and Asparagus

4 boneless skinless chicken thighs
4 squares Gruyere cheese
1 Tbsp olive oil
2 garlic cloves, minced
1/2 tsp freshly ground black pepper

1/2 bunch asparagus, trimmed
1 tsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper

1. Preheat oven to 350 F. Line a sheet pan with foil.
2. For each piece of chicken, place a square of gruyere cheese on one side and fold the other side over so the cheese is covered. Arrange all 4 pieces of chicken on the sheet pan. Drizzle olive oil over the chicken pieces and sprinkle with the minced garlic and 1/2 tsp black pepper.
3. Arrange the asparagus on the sheet pan next to the chicken. Drizzle olive oil over the asparagus and sprinkle with salt and pepper.
4. Bake the chicken and asparagus for 15-20 minutes, or until the chicken is cooked through and no longer pink.

Serves 2

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