The elections are over and I, for one, am so glad… and a bit tired from trying to stay up for The President’s speech. But, mostly, I’m glad because presidential elections have a unique way of dividing this country and sometimes bringing out the worst in people. That’s OK, because it’s over for now.
Whatever your political leanings, I think I have something we can both agree on: Weekday dinners should be fast, easy and flavorful. This candidate… err chicken hits all three marks.
Chunks of chicken breast are marinated overnight in a simple mix of garlic, lemon juice and olive oil, then seasoned with Italian spices. Next a layer of breading and a little skewering. Last they go on to a hot grill (or under the broiler if mother nature isn’t cooperating) and are finished off with a touch of garlic butter.
I’ll admit I was skeptical. Breaded chicken that is grilled and finished with butter is a recipe I would pass by10 times out of 10. But it came with a glowing recommendation from my parents, which offered enough intrigue to add it to my menu with a few tweaks.
The result: simple, flavor packed bites of chicken that pair nicely with some fancy lemon and thyme flavored pasta. It’s a win/win for all Americans ;)
4 garlic cloves
2 Tbsp olive oil
2 boneless, skinless chicken breasts
½ tsp basil
½ tsp oregano
½ tsp thyme
¼ tsp red pepper flakes, optional
Salt and pepper
2 Tbsp butter
½ cup plain breadcrumbs
Mince 3 garlic cloves and juice lemon. Add both to a zip top bag along with the olive oil. Cube the chicken and add it the bag, massaging the marinade so that the chicken is coated. Refrigerate overnight.
Mince remaining garlic clove and melt butter. Combine and set aside.
Place chicken in a bowl and season with basil, oregano, thyme, red pepper, salt and pepper. Place the bread crumbs in a shallow dish. Coat chicken pieces in bread crumbs and thread onto metal skewers. Grill for 5 to 7 minutes or until cooked through, flipping once. Divide chicken among two plates and drizzle with garlic butter.