We really want to relate to the at-home cook/chef/dishwasher/vacuum cleaner/grass cutter (well you get the point), so this post begins a series of what we cook at home. Our own David Lynn (Meat Angel Badge #08171981) is not an official chef by trade and title, but a pretty damn good cook to say the least. Our “I’m not a chef, but…” series will relay some of Dave’s experiments, successes, failures and moments of pure awesomeness in his own kitchen. So enjoy and good luck replicating Dave’s artwork in the kitchen (he’s really good at dicing veggies and uses an extraordinary amount of pepper – oh, and he LOVES to talk to anyone or anything within 15 feet).
Airline Chicken Breast with Sweet Potato Fries and Zucchini
Easy, healthy and quick enough for a weekday and if it weren’t for the ridiculously ugly blue plate, and I’m not talking about the mayonnaise, fancy enough to cook for that someone special you’re trying to impress. Pan seared Airline chicken breast with home-made sweet potato fries and sautéed zucchini. Absolute worst part about this meal, I only got to enjoy one glass of wine during the preparation when I really wanted two.
First, rinse the chicken with cold water and pat dry using paper towels. Kosher salt and black pepper each side and allow to rest until reaching room temperature. In a large fry pan, pour about 2-3 tablespoons of olive oil and sear each side for about 6-7 minutes on medium high heat. Finish cooking the chicken in the oven for 2-3 minutes at 350 degrees or until done.
Next, sweet potato fries are easier when you leave them unpeeled. Chop the sweet potato in half; slice thin, and then again as pictured. Toss them in a bowl with kosher salt, black pepper and olive oil and spread out on a sheet pan. Save that bowl, you’ll use it for the zucchini. Bake the sweet potatoes in an oven at 350 degrees for about 20 minutes, or until desired consistency and texture.
Zucchini, it’s pretty much good any way you slice it, literally. Cut the ends off, half, half again, slice into strips, then dice as pictured. Toss in the same bowl we used for the sweet potatoes adding kosher salt, black pepper and olive oil as needed. While the chicken is resting after being pulled from the oven, toss the veg into a non stick pan on medium high heat until tender. Pour on to a paper towel to absorb any excess oil.
Serve this dish with cold beer, red/white wine, whiskey on ice or vodka.
David Lynn, Meat Angel (Badge# 08171981)