It's hard not to get in a rut with weekday cooking, so lately I've been trying really hard to bring some variety into the same old staples I keep on hand.
With chicken breasts that needed cooked, a bag of lemons that was a bit past its prime, and a head of garlic that desperately needed to fulfill its destiny, I decided it was time to do something with them.
After cutting the chicken breasts into cubes and seasoning them a bit, I made a sauce with roughly a 2:1 ratio of squeezed lemon juice and Tibvrtini Olio Extra Virgene di Oliva, then added chopped garlic, dry oregano and parsley and a splash of Tibvrtini Aceto di Vino Blanco to give it a little more zip.
I tossed the chicken with more of the Tibvrtini oil and broiled the chicken until it was just about done, then added the sauce, mixed it well with the chicken, then broiled it all for a few more minutes.
I served it with parsley buttered potatoes and some broiled asparagus. Variety is a good thing.
It was lemony goodness.
Even for those of us who are trying to sneak down the vegetarian trail.
Hey, no posting today?
I've been posting at night lately, but I put your Friday Funny up just now. Thanks for the chuckle!