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Tonight in our Jamie’s Food Revolution Cook-Along we made:
This is one of our favorites so far. The chicken was moist and flavorful and the asparagus was really nice with the dressing. I did not have cream crackers so I used stale sour dough bread which was not stale enough apparently. The mixture was a bit too sticky so it ended up very thick on the chicken. And I got a bit carried away with the parsley, so as you can tell in the picture, the result was rather green chicken. It was still really good. I do find that I have to cook things longer than Jamie suggests and I don’t know if that is because I am using different pans or if his times are just off. I cook with cast iron skillets which I love! They heat so evenly and I don’t worry about the non-stick surface coming off into our food with who knows what in it. I did “bash” the breasts first with a mallet to make them thinner so they would cook faster, but I still had to cook them about 10 minutes a side rather than the 4-5 Jamie suggests. I think I may try baking them next time. You can also find the Crunchy Garlic Chicken on Jamie Oliver’s web site as one of our readers pointed out to me. Thanks!
I love asparagus and can eat it with nothing on it, but we thought the dressing was a nice addition. What are your thoughts? Let us know what you think after cooking one of the recipes in this weeks meal plan and you will be entered into our drawing at the end of the week for a 1 year free subscription to Plan to Eat. Enjoy!
