This was a random combination including anchovies that I was curious to see how it would turn out especially since I tend to use it regularly as my rub on beef, but after I tasted my marinade mixture I was confidently looking forward to eating the cooked end product.
- Chicken Breast (6)
- Fresh Rosemary Sprigs from garden (3 small sprigs)
- Strawberries from garden ( 3 small ones)
- Anchovies (8 oz)
- Garlic clove (2)
- Scallions ( 2 long stalks)
- Dash of Olive oil
Side dish- Vegetable Stir Fry
- Eight Round Zucchini from garden
- Yellow Bell Pepper
- Zucchini Blossom
- Garlic powder
- Pinch of salt
- Olive Oil
What you’ll need
- Dish bowl or Long Pyrex bowl for marinading or Ziploc bag
- Spice bowl
- Magic Bullet ( small cup blender)
- Chopping board
- Wok or saute pan
- Baking pan
- Parchment paper , Aluminium foil
What I did
After cleaning the chicken breast, I put them in a Ziploc bag and set aside. The marinade ingredients were all blended in the magic bullet, and I did a quick taste test- it was sweet (due to strawberries) and creamy. After I determined I was happy with the marinade it was poured onto the chicken and put in the fridge to chill. Chicken was later baked in oven at 350 F until done.
The vegetables for the stir fry were chopped up, and tossed with heated light oil in the work on the stove while the baked chicken rested.
It was an “Oaky- Rustic Rosemary Chicken”, I say this because the rosemary for me took the stage. Everyone loved it, and the most important finicky palate- ‘my son’, gave it thumps up. The vegetables were great accompaniment and the leftover was eaten up with other dishes.
Get more stuff like this
Subscribe to our mailing list and get interesting stuff and updates to your email inbox.