He did just that and I tossed and turned over what the heck to do with these strange pieces of meat that were kind of too big for my grill pan. I considered marinating them in BBQ sauce - nah. I considered chopping them up myself - nah. Then it hit me. I had a random packet of Hidden Valley Ranch Seasoning that happened to come with something else I bought recently (which for the life of me I cannot remember). So I started thinking that the ranch seasoning could make a nice and flavorful enhancement to the chicken. Once I decided on that I figured the best thing to do would be stuff the chickens, roll them, and bake them. I considered stuffing them with cheese, too heavy. I considered stuffing them with veggies, but nothing in my fridge worked. Then I used the Phone a Friend Option and got a great suggestion from my mom... lemon slices! Easy and healthful but will definitely add some nice acidic flavor and aroma. Done.
I laid both butterflied breasts in a large Pyrex baking dish and liberally sprinkled the inside and outside (with the skin on) with the ranch seasoning and a drizzle of olive oil. I added three thin lemon slices to the inside of each breast and then rolled/folded them up. I made sure the skin side was up and I popped them in the oven at 350 degrees for 45 minutes. The last 10-15 minutes I cranked the heat up closer to 400 degrees to make sure the skin got nice and crispy. They turned out Dahlish! Very juice for breast meat and the Ranch was great seasoning. The lemon added a nice flavor and all in all I was very pleased with them - thanks to Jose at Mariano's I will definitely be purchasing butterflied chicken breasts with skin and bone more often!
Sauteed with olive oil, garlic, salt, pepper, and a little lemon juice. Perfection.
This was my most last minute piece of the meal. I needed a starch. I realized I had about 1/2 a cup of quinoa in the pantry and so I cooked it with two bay leaves and a slice of lemon. At that point I had no idea I'd make it into something more decadent when it was all fluffed up, so the lemon and bay leaves were in there to add some flavor to one of the most flavorless things to ever exist - yea I'm talkin to you quinoa.
Once the grains were fully cooked, about 10 minutes simmering after coming to a full boil, I removed the bay leaves and lemon. I knew this was not going to satisfy. So I grabbed a little hunk of butter, a splash of milk, and a handful of already shredded cheddar/colby mix that was in the fridge. I added those three things over medium heat and gave it a nice stir. A pinch of salt later and I pretty much had home made mac n cheese, minus the mac and plus the quinoa. I won't say this was healthful per se, but it was a lot better knowing my cheese and milk and butter were entangled with protein rich grains than empty white flour carbs.
The meal was Dahlish and easy and fun because it was created on the fly! I hope some of these pieces of my meal help inspire you to use some random packet of seasoning in the pantry or to recreate a favorite comfort food with just one ingredient that is slightly more healthful than the original. Enjoy!