March 29, 2017

Quick and EASY Oven Baked Chicken (and buttered cabbage sidedish)

This is another one of those times where I don't actually have a 'recipe' but this is a quick throw together at the last minute dinner idea that WORKS.  So it's worth posting.  Because sometimes you have days where you are so busy time flies by and suddenly you realize you have a couple chicken breasts in the refrigerator but that's about it.  And no idea what to do with them.

Baked Chicken Breasts

Boneless, skinless chicken breasts (as many as you need)
Mayonnaise OR prepared Ranch Dressing
Bread Crumbs (seasoned, unseasoned, store bought, homemade - whatever!)
Seasoning of choice if your bread crumbs are unflavored (Salt & Pepper is fine but a mixture of herbs/spices is best)

Preheat oven to 350.  Lay the breasts on a greased baking sheet.  I use foil for easy clean up.
Spread a layer of mayonnaise or dressing on the chicken breasts.
Sprinkle with crumbs - heavy or light up to you.
Season.  I like to use any random "chicken" seasoning spices I have in the cupboard.  I have some pre-made store bought like McCormicks and Lawry's but I also sometimes just grab random spices like;  garlic powder, onion powder, parsley, black pepper, salt, paprika, cayenne.  Bake in the oven about 45 minutes until done and golden.

In typical 'me' fashion I AGAIN forgot to take a picture of the finished product until I was half way done eating it.  I just have to repeat what I always say;  this blog isn't about the pretty pictures and using a $800 camera.  It's about good tasting FOOD.  If I remember to take pictures at all they are on my cellphone.  :)   So I put down my fork long enough to snap a photo.  And then I gobbled the rest of it up.

You could make any side dish but this is another OMGOSH LAST SECOND dish that you can throw together and serve in a variety of ways.

I buy really LARGE bags of shredded cabbage at Sam's Club as we use them not only to make cole slaw, but we add a handful or two to our lettuce salads, as well as use them in sandwiches in place of lettuce (a better crunch), I stir fry it with bacon and we use it in shrimp taco's, etc.  But as a child I loved (loved loved loved) boiled cabbage with just a simple dab of butter and some salt and pepper.  Of course when my Dad made it, he would just chop up a head of cabbage - and I rarely have a head of cabbage on hand but I almost always have a bag of shredded.  And it works just fine.  Better actually as it cooks in a couple minutes - literally.

This is a childhood comfort food to me.  Sometimes I make it into a cheesy cabbage dish by adding some cream cheese, cheddar and American cheeses it (which everyone seems to love) but I honestly love it just as my Dad made it.  Butter, salt and pepper.

Buttered and Seasoned Cooked Cabbage

Cabbage - chopped or shredded
Salt and Pepper
*cheeses optional but good with a bit of cream cheese, American and Cheddar.
*onions optional - sometimes I slice some onions and add them to the fresh cabbage before cooking.

In a saucepan on the stove place about 1 inch of water.  Add some cabbage depending on how much you need.  I usually pour in about 4 cups.  Over medium high heat just stir while it starts to boil.  Shredded cooks quickly and will be tender in about 3-4 minutes.  Chopped may take about 10.  Drain well.  Add a dollop of butter, salt and pepper.  Stir in and serve.  If you want to add cheese you can add it as soon as you drain it, stir until melted smooth. I usually add the cheese, pop the dish into the microwave for about 2 minutes to melt the cheese, stir and serve.

I hadn't stirred in the salt and pepper yet...  those little pepper flakes sure catch your eye don't they?  Ha ha.

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