Wednesday, November 16, 2011

Broccoli Cheddar Chicken

The way to a man's heart is through his stomach, right?

What they don't tell you is that the way to a lady's heart is through her food.  Basically, if you eat what I make for you...I like you.  Pretty simple, huh?

Jim likes pretty much whatever I cook (what a great guy, huh?) but he especially likes this one.  I remember one week back in March, he found out on a Wednesday that the following weekend he had to work.  And not just normal work, but he had to be whisked away all the way down to Florida to do something ridiculous that didn't even need to be done.  

So, before he left, I let him choose what he'd like for his "last meal".  He chose this... with garlic mashed potatoes, cranberry sauce straight from the can (that's right), and crescent rolls.  So good.  I may have made stuffing too.

Broccoli Cheddar Chicken
(serves 3)

3 chicken breasts
1 tsp olive oil
1/2 tsp lemon juice
salt and pepper to taste
12 oz. broccoli, steamed
3 Tbsp butter
3/4 cup crushed Ritz crackers
1 1/4 cup shredded cheddar (I like sharp)

Heat olive oil in a medium skillet.  Season chicken breasts with lemon juice and salt and pepper.  Cook chicken in covered skillet until just barely cooked through and still tender. 

Meanwhile, in a small saucepan melt butter.  Add crumbled crackers, cook over low heat, stirring occasionally until they smell toasty.  Remove from heat.

Coat chicken breasts with the crumbled cracker mixture and place in a greased, oven-safe, glass dish, I used an 8x8.  Sprinkle half the cheese onto the chicken, followed by the broccoli, then the remeaining cheese.  Bake at 375 about 10 minutes or until cheese has melted completely.

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