I made these layered cookie bars when we had friends over for dinner. The leftovers were brought to the monthly cousins' dinner. They were obviously a hit...
Pan-Roasted Lemon Chicken with Green Beans and Red Potatoes
- Juice of 1 lemon
- 1 teaspoon lemon pepper seasoning
- 4 cloves garlic (I used a mandolin slicer)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons of olive oil
- 1 small can of vegetable broth
- 3/4 pound trimmed green beans
- 8 small red potatoes, quartered
- 4 boneless, skinless chicken breast
Preheat over t 400. Line a heavy or cast iron pan with aluminum foil. Mix together the lemon juice, all seasonings, and oil. Individually coat the chicken breasts in the liquid mixture. Place in pan. Quarter potatoes and coat in mixture as well. Arrange potatoes around chicken breast in pan. Pour vegetable broth into the pan. Bake the chicken and potatoes for 20 minutes. Meanwhile, clean and cut the ends of the green beans. Soak the beans in the flavor mixture. After the 20 minutes are up, add green beans to the pan in the oven. Bake for another 20 minutes.
Here is the blog I followed for the cookie bars...
To even out the layers, I used my ever-favorite trick of placing a Ziplock baggie on my hand, spraying it in cooking spray, and then patting down the dough until smooth. If that grosses you out, all I can tell you is that it works like a charm. Every time. I use this trick for rice krispie treats and special k bars, too (before I dump the chocolate layer on top). Try it, you'll thank me.
Well, I'm off to workout. I made some peanut butter cookies, too, for Robert's friend who is having surgery this week, and of course saved some for us. They aren't going to burn themselves off.