In celebration of the movie, “Tangled” being released to DVD I created a Tangled inspired menu.
What tie does this have to the movie? If you saw the movie you may remember that a skillet was used as a weapon. This dinner was prepared in a skillet.
I seasoned boneless skinless chicken breast halves with salt and pepper and browned them in a hot skillet in olive oil until they were golden brown on both sides. I then transferred them to a baking dish to complete cooking in a preheated oven at 350F for about 20-25 minutes.
Meanwhile, I brought a large pot of water to a boil and cooked baby dutch potatoes until fork tender (about 10-15 minutes). I drained the potatoes and reheated the skillet that I had seared my chicken in. I added 2 Tablespoons of olive oil to the hot skillet and fried the potatoes until they were slightly browned. I seasoned with ground sea salt and pepper and to finish them, sprinkled parsley flakes on them.
After the potatoes were done and the chicken was fully cooked. I pushed the potatoes to one side and placed the chicken in the skillet and served it in the skillet.
The kids loved the connection to the movie.
Part 2: Hazelnut Parsnip Soup … coming soon to a blog near you (this one).
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