Had to post double-time before I leave for our 3-day weekend in Auburn 🙂
Can you believe (probably) that I’ve never actually cooked asparagus at home, like, for dinner?? Where have I been! I have definitely eaten it… and I like it. But, I love broccoli way more and maybe my adoration for it has eclipsed every other green veggie when I am thinking of ‘healthy’ sides. Hmph.
Last night I made asparagus. In the oven, tossed with olive oil, s&p, with bacon slices on top for mucho flavor.
Sooooo yummy. Even after dinner was done and dishes were cleared… I was stealing the warm, leftover spears from the pan and devouring them. I still can’t bring myself to say they are better than the ol’ stand-by, but…’twas good. 🙂
Our chicken cutlet dinner with mustard and pretzels was AWESOME. It took 15 minutes to cook and barely any time to prep. Full credit goes to the recipe goddesses of the Bride & Groom Cookbook I am obsessed with but I kinda couldn’t find a certain ingredient, so……….. this recipe is alllllll mines 🙂
Be sure to let the hubby do the pretzel crushing. 😉
Honey-mustard Pretzel Chicken
2 large boneless, skinless chicken breasts
1 cup honey mustard (we used Grey Poupon Savory Honey) | I find it kinda funny that amazon sells mustard |
1 tablespoon dried tarragon
2 tablespoons sour cream
2 cups crushed honey mustard pretzels**
10 fresh asparagus spears
4 slices, precooked bacon
2 tablespoons olive oil
salt and pepper
Preheat oven to 425 degrees. In a small bowl, combine mustard, tarragon, sour cream and set aside.
Put pretzels -one cup at a time- in a ziploc bag, lay flat and crush with the back of a wooden spoon or meat tenderizer.Between 2 pieces of plastic wrap, pound out chicken breasts to 1/2-inch thickness and even on all sides. Season with salt and pepper and place on a cookie sheet lined with aluminum foil. Smother chicken with mustard and sprinkle with pretzels.
Bake in oven for 15 minutes.
In a large bowl, toss asparagus with olive oil and season with salt & pepper. Place spears in a shallow pan lined with aluminum foil and lay bacon on top. Bake in oven, alongside chicken, for the remaining 12 minutes.
(We had a salad -which we turned into our leftovers- but served this with polenta. Eh. Totally forgettable. I say, serve with a fresh salad)
Leftovers we both had today @ workie: (with raspberry vinaigrette. DELISH!)
*enjoy your meals…