Even though the recipe is called ‘pan-roasted’, when I think of something being roasted I think of it being in the oven, but this recipe is more ‘pan-fried’ than roasted.
Still working my way through my chicken cookbook, which continues having a lot of good and interesting recipes.
- 2 skinless, boneless chicken breasts
- 1/2 cup salad dressing of your choice (we used Kraft’s Sundried Tomato and Oregano)
- 4 large potatoes (we used 5)
- 1/3 cup olive oil
- 2 cloves garlic (we used about 2 teaspoons garlic powder)
- 1 teaspoon oregano
- Salt and pepper to taste
- 4 ripe tomatoes (we did not use)
1. Cut chicken breasts into thin cutlets and pound between wax paper until they are 1/4 inch thick. Place in a shallow bowl (or re-sealable plastic bag) with dressing and set aside to marinate (the longer the better. We were only supposed to use half the dressing but we used all 1/2 cup for the marinade).
2. Peel the potatoes and cut them into 1/2 inch dice. Heat oil in a large skillet over medium heat about 1 min. Add potatoes, turning them until well coated in oil. Turn the heat down to medium-low and cook, uncovered, until potatoes are a little crusty, 10 min.
3. Turn potatoes over (the book said to scrape off crusty bits stuck to the bottom of the skillet, but we didn’t have any). Add garlic and oregano. Salt and pepper to taste. Cover and cook potatoes another 10 min, until tender. (If using tomatoes, core them and cut into 1/4 inch slices. Marinate in 1/4 cup of dressing.)
4. When potatoes are almost soft, add the chicken and marinade juices on top. (I don’t like adding raw chicken to something already cooked, so we cooked the chicken and the marinade on the side and when it was cooked we added it to the potatoes.) Cover and simmer on low heat until chicken is cooked through, 5 min.
5. If using, spoon tomatoes onto serving plate and top with chicken and potatoes. (We served chicken and potatoes with a side of mixed vegetables.)
Verdict: A keeper. Loved the potatoes and chicken. Yum.