This blog post is the result of the following dispositions:

1. I just paid rent but not being paid myself until the 10th (not cool)

2. I have minimal comestibles

3. What I do have is about to go bad

4. I have written 0/5 papers that are due the first half of this week, so time is of the essence

5. I really cannot eat one more omelet or bowl of soup this week.

This dish is really simple, but it does involve chicken which is really stupid. Sorry. I always keep some of these frozen chicken breasts around because they are really cheap, and if money’s tight they fry pretty good. But in this case we will bake them.

A good friend of mine and mother of four taught me this basic chicken recipe you can make with chicken and Italian salad dressing where you simply pour the latter over the former, cover the dish with foil and bake until it’s done––real simple, and it could pass for healthy if you aren’t too picky. This recipe is merely an extension of that, but I used random leftover veggies from what I had made before.

2 chicken breasts

1 C diced potatoes

1 C mushrooms

1 C frozen green beans

Leftover not-so-fresh parsley and thyme

Olive oil

Directions:

Preheat oven to 350°. Place chicken breasts in bottom of baking dish (I used a 9×9, but you can go bigger if you’re making more). Put veggies and herbs on top of chicken. Cover in olive oil. Cover dish with aluminum foil. Bake for 45m-1hr minutes or until done.

P.S. I measured none of those ingredients … those are estimations purely for the benefit of math people.