Lots of people balk when I tell them that I like making my own birthday dinner. Michael’s even been heckled a bit for it (“why don’t you make her something?!”) Well, he would gladly make me something, anything, but I love cooking so much, the greater gift is giving me the perfect time and excuse to make something fancy-shmancy.
So remember that delicious parmesan basil potato puree? It was delicious on its own, but I’ve got to tell you, dear reader, that it was even better topped with this chicken.
I love, love, loved this dish. It tasted fantastic with the fresh herbs and cherry tomatoes. It felt restaurant quality to me. The chicken was tender and delicious and the sauce was the perfect complement. The tomatoes had great flavor, and the fresh brightness of the lemon zest was such a great finish. I’ve seen versions of this recipe served over polenta, pasta, or orzo, but I really loved it with the basil potatoes.
Slicing chicken breasts for serving is a sneaky trick that usually helps people feel like they’re eating more than they are. This is a great trick if you’re trying to eat less meat or to stretch a meal. Michael, who could eat a whole chicken breast by himself, ate 4-5 slices and said he felt stuffed. As a bonus, it sure looks fancy.
Oh, dolly. I loved this dish.Print
Adapted from Mrs. Regueiro’s Plate