I roasted sweet potatoes wrapped in foil on my lower rack while the chicken was cooking, but you could also nestle potatoes or
other vegetables in the pan for an easy side dish.
Directions: Step 1: Thoroughly cleanse and dice yellow squash, zucchini squash and tomatoes Step 2: Heat olive oil in a frying pan Step 3:
Place vegetables in the pan and sautee until tender.
Place
your vegetables in your pan.
Once you've sautéed onions, garlic, and jalapeño together, you could put just about
any vegetable in the pan with them and it would taste good.
Add the curry powder and the flour, and mix with
the vegetables in the pan.
Pour the egg mixture over
the vegetables in the pan, make sure the pan can go in the oven.
Pour the sauce onto
the vegetables in the pan and simmer gently for 4 — 5 minutes, until the vegetables are cooked through (and still have a good bite to them) but are not too soft.
Place the chicken, breast side down on top of
the vegetables in the pan.
So, while it may not be sexy or overly impressive to throw some meat and
vegetables in a pan and call it a night, that's really all there is to it sometimes — basic ingredients, cooked intuitively and enjoyed thoroughly.
Lay them over
the vegetables in the pan.
Lightly salt
the vegetables in the pan turning them over to distribute evenly.
Place the rack over
the vegetables in the pan and then unwrap the trussed chicken and place it on top.
Directions: Step 1: Thoroughly cleanse and dice yellow squash, zucchini squash and tomatoes Step 2: Heat olive oil in a frying pan Step 3: Place
vegetables in the pan and sautee until tender.
Now, take
the vegetables in the pan and repeat the whole flavoring process which you used for the chicken.