Chicken Breasts with Zucchini Pappardelle & Hasselback Potatoes

So, it usually looks like all we eat are vegetables around here, since the purpose of starting this blog was to share what we do with our local veggies delivered from our CSA.  However, I promise you (and so does our scale) that we eat full meals.  So, I found two recipes on Pinterest that I thought looked amazing - and easy!  So, we prepared Chicken Breasts with Zucchini Pappardelle and Hasselback Potatoes.  We loved every bite of this meal!

Chicken Breasts with Zucchini Pappardelle (Gourmet, but found at The Bitten Word)


Ingredients
1 pound zucchini, trimmed
2 garlic clove
4 boneless chicken breast halves (I used skinless, but the recipe is with skin on. Go with your preference.)
1 Tbsp olive oil
2 tablespoons water
1 cup torn basil leaves (I went a little lighter than this, because it seemed like a lot of basil to me...)

Instructions
Slice zucchini lengthwise with a slicer or mandoline, and put into a large bowl.  Thinly slice garlic and reserve separately.

Pat chicken dry, then cut crosswise into thirds.  Season all over with 3/4 tsp salt and 1/2 tsp pepper.  Heat olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers.  Saute chicken in batches, skin side down first if you used skin, until browned and just cooked through 10-14 minutes total.

Add chicken to the bowl of zucchini.

Place the garlic in the skillet and cook, stirring, until pale golden, about 1 minute.  Add water and scrape up the brown bits left on the skillet.  Drizzle this mixture over the chicken and zucchini.  Add basil and 1/4 tsp salt to the bowl and toss until zucchini wilts slightly.  Season with salt and pepper.  Serves 4

Hasselback Potatoes (Apparently the swedish version of baked potatoes...  Wow - new potato favorite!)

Ingredients
4 large, baking potatoes
4 cloves of garlic, sliced very thin
olive oil
salt & pepper, to taste
dried parsley for garnish

Instructions
Preheat oven to 425 F.  Slice the potatoes, from one side to the other, about 1/4 inch apart, but stopping short of going all the way through the potato.  Place a thin slice of garlic into each of the cut slices of the potato. Place the potato with garlic onto a baking dish.

Drizzle potatoes with olive oil, and sprinkle with salt, pepper, and dried parsly.

Cook for roughly 40 minutes or until the potatoes are crispy with soft flesh...  Serves 4.  So good!