Sunday, April 3, 2011
Down on the ranch
Well, after a great visit to Montgomery (you're left to wonder if that's sarcastic or not...) I'm back in Tallahassee wondering if a party in my 660 sq. ft apartment is possible/ probable. I do have a back yard area, but I'm still dwelling.
Ranchy/Feta-y Chicken & Vegetable Roast
1 chicken breast cutlet
1 cup broccoli
6-7 mini carrots
2 small potatoes
1/4 cup feta
1/2 packet ranch dressing mix
1 tbsp olive oil
1-2 sprays cooking spray
Whatever miscellaneous savory vegetables you want to throw in!
Pre-heat oven to 375 degrees. Thaw chicken breast, then pat on about 1 tablespoon ranch powder onto each side of breast, put in a 8 x 8 glass dish (i.e. a brownie pan) that you've sprayed with the cooking spray. Then, wash, chop, peel (if necessary) all vegetables and throw in brownie pan surrounding the chicken. Once all vegetables are in pan, drizzle olive oil over vegetables and chicken. Then sprinkle the remaining ranch dressing mix over the vegetables and chicken. Put in oven for about 20-25 minutes, flip chicken about halfway through. after 25 minutes, take dish out and sprinkle on the 1/4 cup of feta over chicken and vegetables. Put dish back in oven for about 5 minutes, or until potatoes are tender.
Note: almost all of these ingredients, vegetables, protein, dressing mix, and cheese are able to be changed. For example, you could make an italian-chicken roast, with italian dressing mix, chicken, tomatoes, mushrooms, onions, etc an then use a mozzarella or parmesan cheese! You could add minced garlic, onions, shrimp/ seafood, or whatever your little heart so desires. The protein could be changed to tofu, to make it vegetarian, or omitted altogether. Also, I like making this roast with just olive oil, an onion (or two) and some potatoes. With just these ingredients, the roast is vegan and oh-so-delicious!