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Chicken Breast a la Gerrib
Nov. 30th, 2016 08:44 amPosted here for archival purposes:
1) preheat oven to 450 degrees.
2) Take a Pyrex pie pan or other small baking pan and line the bottom with aluminum foil.
3) Take two thawed chicken breasts, lightly coat with olive oil (both sides - about a teaspoon per breast) and sprinkle on some Cajun seasoning (both sides).
4) Bake the breasts. For typical ones, 16 minutes. For larger ones, 20. For Pam Anderson Specials, 24 minutes.
5) Halfway through baking, pull the breasts and flip them. If you have bacon, put half a strip (raw) on each breast. If you have cheese, toss some of that on. If not, just flip and bake.
6) When the chicken is done, put it on a plate and eat it.
Because you lined the pan with foil, cleanup is a snap. Also as you can see above, you can dress up or down the bird to make several variations on a theme.
1) preheat oven to 450 degrees.
2) Take a Pyrex pie pan or other small baking pan and line the bottom with aluminum foil.
3) Take two thawed chicken breasts, lightly coat with olive oil (both sides - about a teaspoon per breast) and sprinkle on some Cajun seasoning (both sides).
4) Bake the breasts. For typical ones, 16 minutes. For larger ones, 20. For Pam Anderson Specials, 24 minutes.
5) Halfway through baking, pull the breasts and flip them. If you have bacon, put half a strip (raw) on each breast. If you have cheese, toss some of that on. If not, just flip and bake.
6) When the chicken is done, put it on a plate and eat it.
Because you lined the pan with foil, cleanup is a snap. Also as you can see above, you can dress up or down the bird to make several variations on a theme.
