August 15, 2019

Dinners For Busy Weeknights — One-Pan Style

Published in the Jamaica Observer

Recipe Corner

Banish the thought that the use of multiple pans bears a direct correlation on how good dinner will be. Cooking like a pro means making the most efficient use of ingredients, time and, yes, cooking equipment. One-pan dinners turn essential pantry items into healthy feasts, says Michele Williams of Moveable Feast Caterers. “Of course, they’re a great way to save time — simple prep and easy clean-up. But one-pan dinners are also incredibly delicious, as roasting brings out intense flavours, plus you get multiple interpretations from the basic ingredients that everyone is sure to have on hand,” she adds. “I start with The Best Dressed Chicken Individually Frozen Pieces because it’s convenient to be able to cook as many or as few pieces as I like. I then add vegetables and seasonings, pop it all into the oven, and there it is: dinner, delicious and all in one pan.”

The Best Dressed Chicken with Maple Balsamic Glaze

Ingredients:
3 The Best Dressed Chicken
Breasts
2 tablespoons vinegar or lime
juice
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
1/4 teaspoon soy sauce
½ teaspoon dried herbs (oregano,
basil or Italian herbs)
1 sprig fresh rosemary or ½
teaspoon dried
2 garlic cloves, finely minced
Balsamic Glaze
Ingredients:
¼ cup balsamic vinegar
¼ cup olive oil
½ cup maple syrup or pancake
syrup
2 teaspoons dried herbs
¼ - ½ teaspoon salt *to taste
Vegetables
Ingredients:
3 medium or 2 large potatoes
(cut into small chunks or
quarters)
1 small or medium red onion
(diced or sliced)
1 small red bell pepper, sliced
½ lb broccoli florets
8-9 spears of asparagus

Method: Rinse chicken with vinegar and water, drain well and pat dry. Season with black pepper, garlic powder, soy sauce, herbs, rosemary and cloves. Add potatoes, onions and bell peppers to a bowl and toss with 3/4 of balsamic glaze. Coat chicken with the remaining marinade. Add olive oil to a sheet pan or casserole dish. Place chicken breasts and vegetables and roast covered with foil at 350 degrees F for 25 minutes. Uncover and roast for another 15 minutes until chicken is brown. Serve immediately.

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