Seared Balsamic Chicken with Spicy Red Chili Broccoli and Garlic Rosemary Roasted Fingerling Potatoes

Being out of the kitchen for 2 weeks has left me with quite the cooking appetite.  I spent the afternoon thumbing through some of my neglected cookbooks looking for inspiration.   Giada De Laurentiis's Everyday Italian had some fantastic simple meal ideas.  So, this evening I broke in my brand new Marimekko apron (thanks Santa!) and got some pots and pans dirty.  

Garlic Rosemary Roasted Fingerling Potatoes, adapted from Everyday Italian

1 dzn. fingerling potatoes, sliced lengthwise

2 tbsp. olive oil

1 tsp. greek seasoning, such as Cavender's 

1 sprig fresh rosemary

1 clove garlic, minced

1/4 tsp. salt

1/4 tsp. pepper

Pre-heat the oven to 400F.  In a bowl, combine olive oil, rosemary, greek seasoning, garlic, salt and pepper.  Rinse and slice the potatoes lengthwise then toss in the olive oil mixture.  Once coated, arrange in a lined baking pan and roast for one hour.  Check occasionally and turn when needed.  Drizzle with olive oil before serving.

Spicy Red Chili Broccoli, adapted from Everyday Italian

1 c. broccoli florets 

3/4 c. water

1 tbsp. olive oil

1 large clove garlic, diced

1 tsp. red chili flakes

salt and pepper, to taste

In a large saute pan blanch the broccoli florets for a second then drain the water.  Drizzle in olive oil and add the chili flakes, garlic, salt, and pepper.  Saute over low heat for 15 - 20 minutes or until tender.

This recipe is a favorite around my house.  My dad suggested it to me one day when I mentioned that I'd grown tired of my usual chicken recipes.  I've been making this dish for almost a year and it's still in the rotation.

Seared Balsamic Chicken

2 skinned and boned chicken breasts

2 tbsp. olive oil

2 tbsp. balsamic vinegar

1/4 c. dry white wine

1 tsp. greek seasoning, such as Cavender's

Place the chicken breasts in a 1 gallon plastic bag.  Add the olive oil, vinegar, wine, and greek seasoning and marinate for 30 minutes or more.  Over high heat on a stove-top grill pan*, sear the chicken breasts on both sides (appx. 4 minutes on both sides).  Turn the heat down, add marinade, and cover, let cook through (appx. 15 minutes more).

*This recipe works well on an outdoor grill as well, I just prefer the stove-top grill for simplicity & time's sake.