It's that time of year, and true to form Peter and I have resolved to eat healthier and cook meals for ourselves more frequently. To get inspired I did some searching for good recipes and ended up purchasing Bob Greene's newest diet/cookbook called "The Best Life Diet," mostly because the recipes sounded good and not too terribly restrictive. Last Sunday night I made the Roasted Chicken with Citrus. The recipe called for a whole chicken to roast, which was sort of fun but more work than the measly amount of meat it really yielded. But the crumb topping and citrus flavor were delicious. So I'm going to post a variation of the recipe here and ask if one of my readers will try this out using just chicken breasts instead of the whole chicken. Be sure to let me know what you think and how it turns out!
Roasted Chicken with Citrus Bread Crumb Topping
Serves: 4
Ingredients:
4 skinless, boneless chicken breasts
3/4 tsp salt
ground pepper
1 orange, zested and cut into 8 wedges (zest reserved)
1 lemon, zested and cut into 8 wedges (zest reserved)
1/4 cup bread crumbs
3 Tb grated or shredded parmesan
6-8 large garlic cloves, minced
2 tsp fresh thyme, chopped
2 Tb olive oil
Directions:
1. Preheat oven to 425 degrees.
2. Sprinkle chicken with 1/2 tsp salt and pepper. Place in roasting pan and squeeze 4 orange and 4 lemon wedges on top of chicken, then place wedges on and around chicken. Bake for 15 minutes, then reduce heat to 375 and bake for 15 minutes longer.
3. Mix all other ingredients into a paste and set aside.
4. Remove chicken from the oven. Squeeze remaining orange and lemon wedges on top. Coat top of chicken with paste and bake for 30 more minutes, or until chicken is done.
5. Let rest for 5-10 minutes before serving.
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