Well, the weather is getting cooler, so it is time to start cooking more from the oven instead of outside on the grill. Chris is not big on grilling in the rain, in a snowsuit, etc. :)
Here is a new recipe we tried tonight. As easy as it is, it turned out to taste wonderful.
Chicken Breasts with Rosemary and Thyme:
4 chicken breasts
1/2 t. crushed red pepper
salt and ground pepper
2 TBSP extra-virgin olive oil
1. Preheat oven to 375 degrees. Coat chicken breasts with rosemary and thyme (one side), salt, ground pepper, red pepper.
2. Heat olive oil in large skillet, until simmering. Add chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes. Turn and cook until lightly browned, 2 to 3 minutes longer. Transfer skillet to oven (I put in a different foil covered dish) and roast chicken for 20 minutes, or until juices run clear when breast is pierced.
Finished product was wonderful!