Ok, at the moment I've got...?

Question

2 chicken breasts, new potatoes, olive oil, lemon juice, mixed peppers, rosemary and thyme
I can pick more things up if needs be and I would really appreciate some ideas for a meal for two with these ingredients (or any extras), any help would be great!
Please and thank you everyone =]

Answer 1

Put some oil in a roasting dish and put in the oven to heat while the oven heats up.
Par boil the new potatoes for about 7 minutes or so.
Cut the peppers into chunks.
Rub the chicken with garlic, lemon juice and black pepper.
Put the potatoes, peppers (some onions) and the chicken in the roasting dish and roast for approx. 45 minutes until the chicken is cooked.
A yummy meal and minimum washing up!

Answer 2

Pound out the chicken thin, and season with salt, pepper and garlic. Brown it quickly in butter. Add 1/2 cup wine, and 2T lemon juice, and simmer until wine has reduced by half.

Cut potatoes into 1 inch pieces. Toss with salt, pepper, olive oil and rosemary, and put into a greased pan. Cook at 350 for 45 minutes, or until golden brown.

All you need is a salad and some nice bread, and you are ready.

Answer 3

Take the chicken breasts, add a cup of water, and spread olive oil, lemon juice, rosemary, thyme, basil, oregano, cayenne pepper, garlic powder and seasoned salt on them. Get a cooking bag which would be sized for a large turkey and put the chicken breasts and potatoes in there with it. You are talking about the taste of heaven when you eat this very moist, incredibly delicious preparation. Peace and God Bless.

Answer 4

If you are able to get your hands on some plain flour, gravy and stir fry vegetables you will be able to make the following:

1. Prepare a bowl with a good amount of flour and your herbs mixed together.

2. Wash the chicken and coat it in the flour and herb mix enough for just one layer of it.

3. Place the chicken on a baking tray and rub a small amount of olive oil on the top.

4. Put in the oven to bake for 35 - 40 minutes.

5. Roast,bake,boil or fry your potatoes any of these suit this meal.

6. Stir-fry your vegetables and serve with gravy.

This is a very tasty dinner you can also try with the herb sage (this would be the nicest and gives a nice smell to your home)

But the good thing is it is very low fat if you roast the potatos.

Hope you enjoy it if you choose this meal..

Answer 5

put the chicken in an ovenproof dish and season , cover with sliced peppers and thyme and a squeeze of lemon and knob of butter. bake till cooked

cut the new pots in half and part boil

heat the olive oil in oven dish then roast the new potatoes add l little more thyme and a squeeze of lemon.

when done serve

or pan fry the chicken, cook and crush the new pots with garlic a little oil and the herbs and just roast the peppers

Answer 6

Place the chicken breasts in a baking dish, sprinkle your favorite seasonings on them, add potatoes, peppers, onions, drizzle olive oil and lemon over all...place rosemary sprigs on top. Cover and bake until done. One dish meal, simple and easy.
Make some polenta and place chicken breasts and veggies over the top. Bon appetit!

Answer 7

Try the following
Chicken kiev with rosemary potatoes

large knob of unsalted butter
55g/2oz stilton cheese
salt and freshly ground black pepper
a few fresh chives, snipped
1 garlic clove, peeled and crushed
1 free range chicken breast
1 tbsp olive oil
For the rosemary potatoes
2 tbsp olive oil
110g/4oz new potatoes, sliced
¼ romero pepper, de-seeded and chopped
a few rosemary stalks
2 garlic cloves, peeled and left whole
30g/1oz runner beans

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the butter in a bowl and roughly mash using a fork to soften. Add the cheese, seasoning, chives and garlic and mix together until combined.
3. Using a meat mallet, bash the chicken breast to flatten.
4. Stuff the chicken with the cheese mixture and then roll up.
5. Heat the oil in a non-stick frying pan and sear the chicken kiev in the pan for a few minutes.
6. Place on a baking tray and bake in the oven for 15-20 minutes, or until the chicken is thoroughly cooked.
7. Meanwhile, to make the rosemary potatoes, heat the oil in a large non-stick frying pan and sauté the new potatoes for a few minutes until golden.
8. Add the pepper, rosemary stalks, garlic and beans and gently fry for 8-10 minutes or until the potatoes are golden and tender.
9. Remove the chicken from the oven and serve alongside the rosemary potatoes

or Pan-fried chicken breast, wild garlic and wild mushrooms with boiled new potatoes

For the chicken
2 organic boneless chicken breasts, skin on
salt and freshly ground black pepper
1 tbsp olive oil
6 baby onions, peeled and halved
½ tsp caster sugar
For the potatoes
6 new potatoes, halved lengthwise
1 bunch fresh chives, finely chopped
salt and freshly ground black pepper
For the mushrooms
50g/2oz butter
200g/7oz pied de mouton mushrooms (or other wild mushrooms), cleaned and trimmed
salt and freshly ground black pepper
4 shallots, finely chopped
200ml/7fl oz single cream
12 wild garlic leaves, finely chopped

Method
1. Preheat the oven to 160C/320F/Gas 3.
2. For the chicken, season both of the chicken breasts with salt and freshly ground black pepper, then place, skin-side down, into a hot ovenproof frying pan over a medium heat. Cook until the skin is golden-brown, then add the baby onions and sugar to the pan.
3. Turn the chicken breasts over and transfer to the oven to cook for a further 7-8 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for five minutes.
4. For the potatoes, place the potatoes into a saucepan of water, add salt and bring to the boil. Reduce the heat and simmer for ten minutes, or until tender, then drain off the liquid.
5. Add the chives and season, to taste, with salt and freshly ground black pepper and leave to stand.
6. For the mushrooms, heat a non-stick frying pan until hot and add the butter to the pan. When the butter is foaming, add the mushrooms, season with salt and freshly ground black pepper and leave to fry for 1-2 minutes.
7. Add the chopped shallots and cook for a further two minutes.
8. Reduce the heat and add the single cream. Gently heat to bring to the boil, and, once boiling, reduce the heat and add the wild garlic leaves. Stir well and season, to taste, with salt and freshly ground black pepper.
9. To serve, pour the mushroom mixture into two serving bowls and place the chicken breasts on top. Place the baby onions around the plate and serve the new potatoes on the side

Answer 8

Spuds easy. Boil up the spuds then gently crush them when drained. Take the olive oil and lemon juice and add it to the (now dry) pot you boiled the spuds in and heat. Mix in the spuds and they will take on the lemon and oil.
Lightly griddle the chicken breasts and serve on a bed of the spuds and gently fry up the mixed peppers cut into batons til they go sweet and soft and serve on the side. mmmmmhhhhh!!!

xxR

Answer 9

grill the chicken breasts and smother them with salsa and cheese and grill...cook the new potatoes in olive oil and then criss crosds them and open them up when cooked and spoon in some sour cream. roast the peppers in oil and serve as a side hot salad. mmmmmmmmmmmmmmmm

Answer 10

How about Chicken A la King. Fry chicken, cut into slices or squares, fry one onion, one green pepper, loads of black pepper add chicken to onion etc take a tin of creamed mushrooms and add. Yummy and easy. Serve with either cous-cous or rice and add few peas for colour.