The other day, I bought a salmon filet with plans on making a sherry salmon recipe in my Clay Pot.  I was so excited to taste this “steamed” fish.  But unfortunately, it bombed.  It was very mushy.  Between the natural steam that occurs in cooking with a clay pot and the 1/2 cup of sherry I added, produced this mushy dish. It was edible and had great flavor, but too mushy for my taste and not blog worthy.

So, of course, I had to redeem myself and thawed out two chicken half breasts and made this incredible dish.  That herb on top of the chicken is Savory, not Rosemary.  Savory is piquant, citrusy, peppery, slightly warm in flavor that adds a delicate lemony bites to dishes.

Savory Chicken Breast Halves

 

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Prep time

5 mins

Cook time

60 mins

Total time

1 hour 5 mins

 

Author: Marlene Baird

Recipe type: Dinner

Cuisine: Clay Pot Cooking

Serves: 4

Ingredients

• 2 Chicken breast halves, skin on, bone in
• ½ white onion, thinly sliced
• salt and pepper to taste
• savory

Directions

1. Soak the clay pot lid in water for 10 to 15 minutes.
2. Salt and pepper the chicken
3. Place the chicken breast halves in the clay pot
4. top with the sliced onions
5. add 2 savory bunches
6. Pace soaked lid on top and put into a COLD oven
7. set the temperature to 400 degrees

PP Value

7 pp per serving

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I can tell you that this I definitely redeemed myself with the Clay Pot and this recipe.  I am not so sure I will try another fish in the pot.  I hate to waste food.

PS  Two things for you all to look forward to.  I am part of a group of food bloggers that have a link up party every Friday.  You link up a recipe and you have a chance to win a prize.  This week our prize is homemade jam from Locust Hill Farms.  Also, be on the look out for a giveaway on my blog.  I will be giving away a one QUART sized jar of Coconut Oil.  Details on that one soon.

Have a great day.