For a long time now, I've been meaning to learn how to cook and eat better. So when I saw this book "Twenty Dollar, Twenty Minute Meals" and drooled as I flipped through the fresh, mouthwatering photography, I decided to give it a shot. Below is the very first recipe in the book, which I am proud to say actually turned out quite well! I even tried radishes for the first time...and though I can't admit to liking them still, at least I can say I tried! Radishes aside however (literally) this dish turned out delicious, and I definitely recommend!
You will need:
- 1/2 baguette
- 2 tbsp. olive oil
- 2 boneless, skinless chicken breast halves
- 1 sliced lemon
- 2 sprigs fresh rosemary
- fresh thyme
- 3/4 c. buttermilk
- 2 tbsp. sour cream
- 1 tbsp. cider vinegar
- 3 scallions
- 12 c. salad greens
- 1 c. halved radishes
Preheat oven to 350F. Tear baguette into pieces and toss on baking sheet with the olive oil, salt, and pepper. Bake, tossing once until golden and crisp (~10 min). Simmer the chicken in medium skillet with lemon, rosemary, a small bunch of thyme, and enough water to cover (~10 min). Then cut into pieces. In a small bowl, stir together buttermilk, sour cream, (1 tbsp.) thyme leaves, vinegar, scallions, and salt/pepper. Top your salad greens with the chicken, croutons, radishes, scallion greens, and dressing.
Credit:
Twenty Dollar Twenty Minute Meals, by Caroline Wright
