Did you all have a fabulous weekend doing lots of Christmasy things?
After getting stuck in an unexpected traffic jam Friday night which more than doubled the length of my commute into the city and nearly caused a panic attack when I had to get off the highway at an unfamiliar exit (but at least I wasn’t the guy in the accident who needed to be air lifted to the hospital), I had a great weekend complete with a Festive Special from Swiss Chalet and a double date that included dinner at Il Mercato and going to the theatre to see Elf – The Musical, based on one of my all time favorite Christmas movies. Plus I got to wear my new sparkly holiday dress.
I’ve decided I need to find more reasons to get dressed up. It’s something that’s lacking in my life, and it’s so much fun to put on a dress and make-up and put some effort into doing your hair.
Oh, and I went to see The Hobbit. Michael was super excited about that. Me, not so much. I guess it was good… although I kept waiting for Orlando Bloom to show up in elf form and it never happened. Apparently he’s going to be in the second Hobbit movie I guess.
Anyway, I digress.
It’s that time of year when we all need a few quick and simple recipes to get us through the mad rush before the holidays.
I don’t know about you, but I feel like my to-do list is a mile long, and that can be very overwhelming.
My plan of attack this week is to get my wrapping done, and do some baking. I didn’t have much luck last week in the fudge and truffle department.
So whether you’re ready for Christmas, or not like me, this makes a delicious supper. And it couldn’t be easier. Basically, you throw all the ingredients in the pan, and that’s pretty much it.
I brought my herbes de provence back from France, but you can find some at the grocery store. It’s a mix of various herbs commonly used in Southern French cooking.
I rounded out my meal with some oven roasted sweet potatoes that I gave a little head start in the microwave, and some brussel sprouts.
Nothing tastes better on a cold winter’s evening than something that’s been roasted in the oven.
Herbes de Provence Chicken
Adapted from allrecipes.com
4 chicken breasts (I used the skinny boneless, skinless ones)
1 tbsp Herbes de Provence
2 tbsp extra virgin olive oil
1/4 cup chicken stock
Salt and pepper to taste
Preheat oven to 400º. Line pan with tinfoil. To save dishes, combine the herbs, oil, and stock in the pan, and give a stir to mix. Add the chicken to the pan, and toss to coat. Make sure each side and each piece of chicken gets exposed to the herb mix.
Place in oven and bake about 30 minutes until cooked through. I used the really skinny breast fillets. If you’re using a thicker or bone in pieces, this will probably take longer.