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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


chicken mustard
Baked Chicken Breasts with Mustard Crust

herbed potatoes
Potatoes a la Two Fat Ladies

green and white beans
Green and White Beans with Tomatoes, Shallots and Sage

 

Menu Plan for the week of Sept. 20, 2013: Day 5 Recipes

Baked Chicken Breasts with Mustard Crust
Potatoes a la Two Fat Ladies with Fresh Herbs  
Green and White Beans with Tomatoes, Shallots and Sage

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

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

Potatoes a la Two Fat Ladies with Fresh Herbs                           Time:  15 minutes

leftover potatoes

Either reheat, covered, for 15 minutes in oven or in microwave until hot.

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 if using
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
    15 minute break
Reheat potatoes
    10 minute break
Get beans from fridge, reheat
Check potatoes, beans
Remove chicken from oven
Serve