Yesterday (Monday the 26th) we finally had our Christmas dinner. I made grape salad (with some VERY tasty grapes), then Ultimate roast potatoes, then Brussels Sprouts, honey glazed carrots and raw carrot sticks, and the lamb which we sliced and seared in it's own fat, gravy from the lamb marinade, and store-bought crusty bread rolls. The chocolate log cake was already made. It was a challenge to get everything done at once, but Bob helped with the meat and it all came together. He took a few pictures before we ate.
Tonight I cooked again, this time drawing on some of my new recipes that I've been printing off. We had Parmesan chicken, Alla carbonara pasta, green beans, and leftover carrots and potatoes from yesterday. The chicken was delicious, and most of us were too full to want dessert.
• 1 cup fresh bread crumbs
• 2 cups finely grated Parmigiano-Reggiano cheese (3 oz.)
• 2 green onions, chopped fine
• Zest of ½ lemon
• 1/4 cup butter, melted
• 1/2 tsp kosher salt
• freshly ground black pepper (to taste)
• 4 single chicken breasts
Place breasts on greased baking tray; top with crumbs. Bake at 375* about 20 minutes.
This made a HUGE amount of crumbs, even for 6 breasts, so I ended up putting a layer down on the tray, then the chicken, and then most of the crumbs on top. Taryn thought the Parmesan should be cut back, but everyone else liked it (William said it was only a "little bit nasty.") The recipe included directions for a lemony sauce, but no one used it as the chicken was moist and flavorful on its own.