Well, he's back this week so we've been having more interesting meals again... And baking too!
We've also been blessed with some amazing weather over the past couple of weeks, very different to the crazy storms we had last month. Callum is adamant Spring is here already and I've even been able to hang washing on the line again - hooray! Our lemon tree is heaving with juicy lemons so today's job was using a few of them up:
Lemon & Rosemary Chicken
2 tablespoons fresh rosemary, chopped
2 cloves garlic, roughly chopped
1 tablespoon good olive oil
1-2 tablespoons pine nuts
Juice of one large lemon, plus one lemon thinly sliced
Salt and pepper
4 small skinless, boneless chicken breasts
Preheat oven to 180 C.
Roughly combine everything except the chicken in a food processor or with a mortar and pestle (you want it to stay chunky). Place lemon slices in the bottom of a baking dish, put the chicken on top and then spoon lemon and garlic mixture on top of breasts.
Bake chicken until cooked through, about 25 minutes depending on the size of the chicken breasts.
Tonight I'm serving this up with couscous, sautéed silverbeet and lots of green beans.
