I think we’ve started to make Friday nights, Chicken night like my fave Ina Garten, Barefoot Contessa. =]
Today I made Rosemary Garlic Roasted Chicken Breast with Brown Brown Butter Rice and Momma’s Cream of Crab Soup. =]
Brown Brown Butter Rice
1 c Brown Rice
2 c Water
1 TBSP Unsalted Butter
Soak brown rice in water for 1-2 hours. Cook in a rice cooker or on medium heat in a pot (remember rice expands, so the pot needs to be at least twice the size of the amount of rice) until cooked through (I don’t know how long this is because I’ve always used a rice cooker to cook rice…=T)
While the rice is cooking away, put the butter in a pan and turn it to low-medium heat. leave it to brown for 10-15 minutes. butter will melt and turn a nice toasty brown color. =]
Once the rice is cooked, pour browned butter over it and fluff. =]
Rosemary Garlic Chicken Breast
Ina, my ❤ has a no fail method for roasting bone in chicken breast. drizzle with olive oil, salt and pepper and roast in the oven at 350F for 30-45 min. So I changed it up a bit. =]
1 TBSP Fresh Rosemary, minced
1 TBSP Fresh Garlic, minced
2 TBSP Olive Oil
1 1/2 TSP Salt
1 TSP Pepper, freshly cracked
2 Bone In Chicken Breasts
Preheat oven to 350F.
Combine Rosemary, Garlic, Olive Oil, Salt and Pepper in a bowl and mix.
Wash chicken breasts and pat dry. Massage above concoction onto Chicken Breasts and place on a pan.
Roast in the oven for 30-40 min. When it’s done, the internal temperature of the breast should be 165F and it should be nice, moist and juicy. MmMMm~juicy chicken breast…
Momma’s Cream of Crab was just heated up and served with our winner winner chicken dinner. =]