Tuesday, May 29, 2012
Lemon Roasted Chicken and Okra with Mashed Rutabaga
Oooo-wee, this was a tasty meal. I marinated my chicken for a day and it was unbelievably tender.
I used canned rutabaga that I doctored up to save prep time. I started my meal on the stove-top browning my chicken on each side and then adding the okra and transferring to the oven. I baked everything at 375 for 8 more minutes and then removed the chicken. I continued to cook the okra for another 10 minutes pr until tender.
Lemon Roasted Chicken with Okra
Boneless skinless chicken tenders
olive oil, fresh garlic paste, freshly chopped basil, lemon juice, lemon zest, and fresh lemon juice.
Marinate over night or for at least 2 hours.
1 lemon sliced and seeded
2 cans rutabaga
2 tsp soymilk
salt and peper
dried parsely for garnish