Weeknight Rosemary-Lemon Chicken Breasts with Baked Tomatoes

The rainy season has bombarded us in Osaka with humidity and 90 degree heat. It’s zapped the energy out of us, so our meals have been especially low maintenance lately. This dinner was really good, and we both made it up as we went along. We also made rice pilaf again with a few new additions to our original recipe: First, we sautéed half a diced onion in the oil before adding the rice. Second, we broke up about 10 uncooked spaghetti noodles and added them with the rice, and thirdly, we added half a shredded carrot before adding the chicken broth.

Baked Tomatoes

2 medium tomatoes, halved
panko bread crumbs
garlic powder
salt & pepper
Parmesan cheese, grated
olive oil

  • Preheat the oven to around 400.
  • Place the 4 tomato halves in an oiled baking dish. Season the tops with salt, pepper, and garlic powder.
  • Sprinkle them with the parmesan cheese, and breadcrumbs (as much as you like).
  • Drizzle the tomatoes with olive oil. Bake for about 30-40 minutes, while you prepare the main component of your dinner.

Pan Fried Rosemary Chicken Breast

  • Season 1 boneless chicken breast (with skin) with salt, pepper, minced garlic and rosemary.
  • Heat a frying pan with olive oil, and when it’s hot, add the chicken breast skin-side down.  Cook for about 5 minutes. Cover the pan and continue cooking until the chicken is cooked through (flipping twice) about 10-15 minutes. Remove from pan and cover with foil to keep warm. When ready to serve, slice chicken breast and divide between 2 plates.

Lemon Sauce

2 tsp. flour
1/2 cup chicken broth
2 TBS. lemon juice
splash of white wine

  • In a small bowl, whisk the flour and the chicken broth together. Add the lemon juice and chicken broth/flour mixture to the pan that you cooked the chicken in. Add the white wine. Whisk until the sauce thickens a little, making sure to scrape up the little bits from the bottom of the pan. Taste and season with salt and pepper, if needed.
  • Spoon the sauce over the chicken and serve with rice pilaf and baked tomatoes.

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