And now, for another installment of "Kantan cooking!"
Kantan Cooking with Jou: Parmesian Potatoes and Asparagus and faux-Italian baked chicken breast
Yes, this is easy. I promise. It is easy because, again, I am laaaaaazy.
Ingredients:
1 or 2 Chicken breast(s)
2 small potatoes
2 stalks of asparagus
feta cheese
cooking oil
asparagus
in you are in the US: "Italian-style diced tomatoes"
If you are not in the US: 2 small tomatoes, oregano, basil
Both of these bake at the same time, so you can start your oven pre-heating to 350F/175C.
First up, the asparagus and potatoes:
Slice the potatoes into chunks however you like. I ended up with squarish-triangly things.
Put half of them in a baking dish.
Chop up a stalk of asparagus.
Put it in the baking dish.
Drizzle with oil, then coat with parmesan cheese. Same kind you put on your spaghetti.
Repeat with the rest of the potatoes and asparagus.
Cover with aluminum foil and stick in the oven.
Now for the chicken.
If you live in the US, you are lucky and I hate you, because you can buy canned "Italian-style diced tomatoes," which are already seasoned. That was what I used when I first created this dish. Open the can and dump everything in a baking dish.
If you're like me, get two smallish tomatoes. Chop them up and put them and the resulting juice in a baking dish.
Liberally add oregano and basil, and then get your hands dirty mixing it up a bit.
Get the chicken breast out of the fridge and put it on top of the tomatoes.
Get your hands dirty again getting the tomato on the chicken and the chicken nicely coated.
Open the feta and put as much as you want on the chicken. Also pour some of the oil the feta is in in there.
Stick this in the oven.
Wash the few dishes you used and wander off to read stuff on line, preferably in the kitchen area.
Cook until you can smell it and it smells like
win. :D