Dinner Tonight: Roasted BBQ Chicken Breasts w/ Jalapeno Cheddar Fried Potatoes and Green Beans
I guess I hurt my wrist more than I had though. It was really aching throughout the night, but as the day wore on it eased up. Ran a friend to the Cincinnati Airport, he was off to New York. Went to the store for a few items and back home. For dinner a new Potato recipe along with Chicken. Tonight its Roasted BBQ Chicken Breasts w/ Jalapeno Cheddar Fried Potatoes and Green Beans.
I used Perdue Perfect Portions Boneless and Skinless Chicken Breasts. Preheated the oven on 350 degrees. Took a small cookie sheet and lined it with Reynolds Wrap and sprayed it with Pam w/ Olive Oil Cooking Spray. Seasoned the Chicken with McCormick Grinder Sea Salt and Black Peppercorn and baked it for 23 minutes, turning once midway through the time. With about 6 minutes of baking time left I took them out of the oven and basted them with JB's Fat Boy Sticky Stuff BBQ Sauce, JB's is my favorite sauce. Removed from the oven after the final 6 minutes and they were done. Tender, Moist, and full of flavor!
While my Chicken was baking I prepared one of the side dishes, Jalapeno Cheddar Fried Potatoes. Came across this earlier in the week in the latest issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and added some diced Red Onion. To prepare it heat oil in cast iron skillet. Add the Scallions and Jalapeno; saute 1 minute, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And we add another keeper Potato Dish! This turned out delicious, just a fantastic combination of ingredients. You got to try this one!
We also had some fresh Green Beans. My Mom purchased them Thursday and she prepared them. I also baked some Corn Muffins for Mom and Dad, I had a slice of Klosterman Wheat Bread. For dessert/snack later tonight I had some Ritz Whole Grain Crackers topped with some Philadelphia Fat Free Cream Cheese.
Jalapeno Cheddar Fried Potatoes
1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 T. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese
First, cook potatoes in sauce pan with salted water for 10 minutes; drain. Heat oil in cast iron skillet (this was key in our opinion). Add scallions and jalapeno; saute 1 minute, then season with salt & pepper. Off heat sprinkle with cheese.
