Chicken is my favorite meat. It doesn’t mean that it is all I eat, although sometimes it seems like it. It just means that when it comes to deciding what to make for dinner, I will pick chicken over any other kind of meat. It also means that I have to keep coming up with new ways of cooking it so I don’t get tired of it, if such a thing is possible.
Among the foods that I always have in my kitchen are chicken breasts, potatoes and onions. I have written about the benefits of onions before, but what about potatoes? The United States Potato Board website says:
The new dietary guidelines released by the U.S. Department of Agriculture (USDA) and Department of Health and Human Services (DHHS) provide Americans with important recommendations on food sources that include essential vitamins and nutrients necessary for a healthy diet.
Potatoes contain many of the essential nutrients that the dietary guidelines recommend Americans increase in their diet. Potatoes eaten with the skin provide nearly half of the Daily Value for vitamin C and are one of the best sources of potassium and fiber. One medium-sized potato has 100 calories and provides complex carbohydrates needed to fuel our brains and bodies, giving us the energy we need for a busy lifestyle.
So, if I throw together some onions, potatoes and chicken breasts I will be eating a healthy dinner. The question now is how to cook them. What about baking them wrapped in aluminum foil?
- •4 chicken breasts
- •1 onion sliced
- •3 garlic cloves minced
- •2-3 medium size tomatoes cubed
- •2 tbsp olive oil
- •juice of a lemon
- •ground pepper
- •fresh parsley or rosemary
- Just wrap all the ingredients together in aluminum foil very well, two layers work better, and bake at 350-375° F for about an hour in the oven, potatoes take a long time to bake, even cubed.
- The smell of it when it comes out of the oven is divine.
- I used parsley because I didn’t have rosemary at hand, but I bet rosemary gives this dish a superior smell and taste. I will use it next time I make this.
My mom used to cook huachinango (red snapper) fish in a similar way. I am going to ask her for the recipe and post it here. That’s the best fish I’ve ever had.
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