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Menu Plan for the week of Sept. 20, 2013: Wednesday's Recipes

Baked Chicken Breasts with Mustard Crust
Cheesy Oven Fries
Green and White Beans with Tomatoes, Shallots and Sage

Cooking time:  40 minutes for menu           Cooking schedule: see below for instructions

      Simple dinner - chicken and potatoes in the oven and leftover vegetables.

Baked Chicken Breasts with Mustard Crust     Preparation and cooking time: 40 minutes
  The key to giving these a crispy crust is to drizzle them with olive oil after breading, before baking.  You could also spray them with olive oil or other cooking spray if you have it.  The crust keeps the chicken moist and the mustard adds an unexpected hint of savory sharpness.

2 chicken breasts, boneless, skinless
2 tbs Dijon-style mustard
2 tbs olive oil
1/2 tsp dried tarragon
1/2 tsp garlic powder
1/3 cup dried bread crumbs
1 more tbs olive oil

In small bowl mix mustard, oil, tarragon and garlic.  Spread on a plate or flattish bowl.  Put bread crumbs on another plate.  Roll chicken breasts in mustard mixture to coat thoroughly.  Then roll in crumbs.  Brush a baking sheet with a bit of oil and place breasts on. Drizzle with remaining 1 tbs olive oil.  Bake at 400F (200C) for 30 minutes or until topping is light brown and chicken is done (test if not sure, see techniques). Remove and serve.

Cheesy Oven Fries                                                      Preparation and cooking time: 40 minutes 
   A cross between Gratin Potatoes and Oven Fries, these are an easy, minimum fuss, version of cheese potatoes.  They're done in three steps, and at any point can be done ahead/left out of the oven to rest while the rest of the meal catches up...

2 medium potatoes, (12oz, 360gr)
1 medium onion  
1/2 tsp dried rosemary
2oz (60gr) cheese, Gruyère, Cheddar
1 tbs olive oil

Slice potatoes into thin rounds.  Put olive oil in a bowl, add potatoes and toss to coat.  Lay the potatoes on a baking sheets, preferably nonstick, in a single layer, but as close together as possible.  Bake in a 400F (200C) oven for 15 minutes. 
Thinly slice onion. Remove potatoes and spread onion over the top.  Sprinkle with rosemary.  Return and bake for 10 minutes longer.  Remove and lay cheese on top.  Bake for another 5 minutes.  When done, use a spatula to remove from pan and serve.

Green and White Beans with Tomatoes, Shallots and Sage   Time: 5 minutes  

leftover green and white beans

Gently reheat and serve.

Cooking schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small bowl, medium bowl, 2 plates, 2 baking sheets, pan or dish for beans Turn oven on, 400F (200C), arrange 2 shelves Slice potato Combine potatoes, olive oil, lay on baking sheet, bake Mix mustard, oil, tarragon, garlic, spread on plate Put bread crumbs on other plate Roll chicken in mustard, then crumbs Oil baking sheet, place chicken breasts on sheet

Drizzle chicken with oil, bake Thinly slice onion Cut cheese Get beans from fridge, reheat Remove potatoes, top with onion, rosemary, return     15 minute break Back? Remove potatoes, add cheese, return      Wait for it all to finish Stir the beans Remove potatoes, chicken from oven Serve

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By Katie Zeller

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