My wife just started working with the Broiler a couple of weeks ago and she absolutely hit one out of the park – by accident. Be prepared to save this one, it’s simple and as good as any chicken I’ve ever had at a restaurant.
Prepare 2 or 3 boneless chicken breasts by fileting them, butterfly style – watch your fingers.
Pour 1/8 cup of Olive Oil into a plastic freezer bag
Add 1 Packet of McCormick’s Grill Mates Zesty Herb Marinade to the Olive Oil. Close the bag and mix the ingredients.
Drop in the chicken breast and coat them in the mixture.
Place a cookie cooling rack on a cookie sheet (the metal thing you bake cookies on) and place the chicken on the rack and set aside.
Prepare a salad (our favorite is mixed greens, spinach, carrots, celery and cucumbers).
Prepare 1 box of Lundberg Farms Creamy Parmesan Risotto according to the instructions – after you add the water and mix, preheat the oven to Broil (525 degrees). After the Risotto’s come to a boil and been simmering for a few minutes, Broil that chicken. The wife says 4-6 minutes a side, depending on the thickness of the filets ‘0 chicken.
The risotto and chicken should be done just about the same time.
This is one of the quickest, easiest dinners my wife makes, and I’m telling you, it’s unbelievable! Even my two ultra picky “can’t we just have hot dogs” daughters love it – and all you hear from my end of the table is Nom, nom, nom, nom…
I’ll be taking the day off from training today. It’s going to be cold and miserable all day long before turning around tonight, ending the week out with sunny skies and fair temperatures. Tomorrow and Sunday are going to be fun though. 25 miles on the bike and a 5 mile run tomorrow and another 18 miles on Sunday (I’d do the 35.5 but I’ve got league bowling Sunday evening and I don’t want to suck).
I’ll probably take some time and tinker with my bike a little bit just for fun, to see if I can’t get everything dialed in to where I like it. I’ll post more on that later. In the meantime, I’ve got a busy day today with work… And I’m working on a massively funny post for tomorrow or Sunday, depending on when I can get to everything on it.