There’s no telling how long I could have served skinless chicken breasts if I hadn’t noticed a package of two breasts, bone in, skin on in the freezer. I guess he decided to “vary his route” or something because these were also from the commissary. Still, I felt pretty confident that, having not noticed or said anything about the two previous days of chicken breasts, he would just swallow them on the third day in silence. He said, “This is really good, but didn’t we eat chicken yesterday?” “Well yeah, and the day before”, I didn’t say. Instead I said, “I thought you were craving chicken breasts because you are filling both freezers with packages of them from the commissary.” “Oh. No, not really”, he said. In the end, we agreed that if I needed chicken breasts for a particular dish, I would buy them at the farmers’ market or never. Case closed.
This is another easy chicken breast recipe; just sprinkled with Creole seasoning, rubbed with olive oil and roasted. I served this with steamed zucchini ribbons.
Creole Roasted Chicken Breasts
2 chicken breasts, bone in, skin on
2 sprigs of fresh herbs
Season the breasts all over with the Creole seasoning, then rub with olive oil. Preheat the oven to 375 F, place the chicken on a rack with the herb sprigs. Roast for 25 minutes.