You may have noticed my column didn't run last week. I was busy doing nothing on a week-long staycation. My husband and I spent a day at Petit Jean State Park, toured the Rock Town Distillery, drank our fill of locally produced craft beer. We took the dogs for long walks and short hikes. We slept as late as the dogs would allow. And we ate dinner together every night.
One of those dinners was this one. The menu was simple: chicken, potatoes and something green (beans for him, asparagus for me).
Cooking chicken breasts with a lump of seasoned butter tucked inside not only imparts flavor, it helps ensure the delicately flavored breasts stay moist, even if overcooked.
This dish owes credit to Chicken Kiev, but is much simpler and, I think, tastier. Here, the butter is flavored with garlic, shallot, basil, chile pepper and lemon juice. And the chicken is baked, not fried.
I saved the hot-fat bath for the side dish: Fried Smashed Potatoes.
Seasoned-Butter Chicken Breasts
1/4 cup butter, at room temperature
1/2 teaspoon minced garlic or garlic paste
1 tablespoon minced shallot
1/2 teaspoon basil paste
1/4 teaspoon chile paste OR sambal oelek
1/2 teaspoon lemon juice
Coarse salt
Ground black pepper
2 to 4 boneless, skinless chicken breasts
In a small bowl, stir together the butter, garlic, shallot, basil paste, chile paste, lemon juice, salt and pepper to taste. Transfer mixture to a sheet of plastic wrap. Shape into a log and freeze or refrigerate until firm.
Heat oven to 400 degrees.
Cut a deep slit in the center of each chicken breast to make a pocket, but be sure not to cut all the way through. Season chicken with salt and pepper. Fill each pocket with 1 tablespoon of the spiced butter. (Freeze any remaining butter for next time.) Place breasts in a small baking dish. Bake 30 to 40 minutes, or until chicken reaches an internal temperature of 165 degrees. Let rest 5 minutes before serving. Spoon the melted butter over the chicken breasts.
Makes 2 to 4 servings.
Fried Smashed Potatoes
1 pound small new or fingerling potatoes
Salt
Olive oil, for frying
Ground black pepper
Place a steamer basket in a large pot filled with an inch of water, add the potatoes and season with salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a fork, about 25 minutes. Be careful not to overcook the potatoes; they should be tender, but still hold their shape when flattened. Remove potatoes to a bowl and let stand until cool enough to handle.
Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used).
In a large skillet (I used cast-iron), add enough olive oil to fill by 1/4 inch and heat over medium-high heat. When the oil is hot, but not smoking, add the potatoes (work in batches, if necessary) and fry until golden brown and crisp on both sides. Drain on paper towels. Season with coarse salt and ground black pepper. Serve immediately.
Makes 3 to 4 servings.
Food on 04/15/2015