Monday, February 8, 2010

Toasted Rosemary Chicken and Buttered Vegetables Sprinkled with Edam Cheese

  • Chicken breast or thigh part marinated in rosemary (you can buy the ready kind at the supermarket)
  • Okra
  • Bell pepper
  • Tomatoes
  • Onion
  • Garlic
  • Salt
  • Pepper
  • Water
  • Edam Cheese

  • Since your chicken is the ready-to-cook kind, just cover it in foil then put it in your oven toaster and toast it for 30 minutes.
  • While it's cooking, you can now prepare your vegetables.
  • Slice all vegetables and put them in a casserole.
  • Add around 2 tbps. of water then put it on a stove.
  • Turn on the heat (medium heat).
  • Mix everything while being heated.
  • As you notice the vegetables being steamed, add a table spoon of butter and keep mixing.
  • Sprinkle a bit of salt and pepper to taste.
  • After about 3-5 minutes of mixing, the vegetables should be cooked.
Serve both chicken and vegetables on a plate with rice. Then sprinkle the vegetables with grated Edam cheese. Yum!

Bon appetit!

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