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So one Saturday morning when I was watching the Food Network while I was waiting for my car to be fixed at a local dealership (long story) the Barefoot Contessa came on with a recipe called a Million Dollar Chicken.  When I watched this, I thought… there must be an easier way to cook this thing and not use a “whole chicken”.  If you’re like me… the last thing you want (or need) to cook is an entire chicken… for ease, you probably like breast meet and have a bag of frozen chicken in the freezer.

Ingredients

  • 3 – 4 Chicken Breasts
  • 1 Lemon (or equivalent lemon juice)
  • 1 Bay Leaf
  • 1 tablespoon Thyme
  • 1 tablespoon Salt
  • 1 tablespoon Pepper
  • 2 cloves Garlic
  • 3/4 cup Butter or 3/4 cup Olive Oil or 3/4 cup Marinade
  • Bread (sourdough preferred)
  • Cast Iron Skillet (or a skillet you can put in the oven)

1) The day, mix olive oil (or butter) with lemon, bay leaf, thyme, salt, pepper, and garlic.  If you do not wish to do this you can utilize a premade oil based marinade.  Marinade the chicken breasts.  If you have a smaller skillet, or if the breasts do not fit comfortably in the skillet — cut the breasts in half.

2) Refrigerate the chicken overnight.

3) On the day you want to cook, remove the chicken 30 minutes prior to cooking and preheat the oven to 425°F.

4) Place the bread in the bottom of the cast iron skillet.IMG_4291

5) Place the chicken on top of the bread.

6) Pour the remaining marinade over the chicken.  There should be approximately 1/4 inch of marinade/oil/butter in the bottom of the skillet to allow for cooking.IMG_4292

7) Place the chicken (in the skillet) in the oven and cook for 40 – 45 minutes, stopping every 10 minutes to baste the chicken in the juices.  So time for 10 minutes, baste, 10 minutes, baste… etc.IMG_4296

8) Remove chicken from the oven and serve.  You can eat the bread as a monster crouton (I tried it)… but it adsorbs most of the oil/butter/marinade so it is not the healthiest option.

I hope you enjoy.  Please let me know your thoughts on this variation.IMG_4298

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