And they make such a nice presentation when you serve each little packet filled with all the spices you like. I used sriracha–my go-to when I want a punch of heat, but you can use your favorites.
- 2 small boneless, skinless chicken breasts
- 3-4 new red new potatoes, sliced
- 2-3 TBS olive oil
- 1/2 onion, sliced
- 4-5 spears broccolini, blanced
- 1/2 cup chicken broth, or more
- sriacha, to taste
- paprika, to taste
- Emeril seasoning
- salt & pepper to taste
- green onions
Add just enough olive oil to coat bottom of saute pan. Season chicken with salt, pepper, paprika and Emeril seasoning. Cook chicken over medium heat until browned on both sides, about 10 minutes. It will bake in the oven later, so it doesn’t have to cook through.
Remove chicken from pan and deglaze with chicken broth. If you like it spicy, you can add a little sriacha at this point. Taste and season as necessary.
Return chicken to pan, cover and simmer over low heat.
While the chicken is simmering, heat oil in a saute pan, and add the potatoes. Cook over medium heat until lightly browned, about 10 minutes.
When the potatoes are done, remove them and quickly saute the onions until translucent, about 5 minutes.
Lay the chicken breasts on top of the potatoes.
Top the chicken with the onions.
Finish with the broccolini.
Pour some of the juice from the saute pan over the mixture. Don’t worry if a little seeps out.
Carefully tie the packets together with the green onions.
Bake in a 350 oven for 20 minutes.
Place each packet on a plate and serve. Let your guest open the surprise. I think you’ll agree–a dinner like this doesn’t feel a bit like you’re on a diet!
And always, read it first at Stu News.