Recipes

[IamMrsG]

We had leftovers from the Warm Steakhouse w/Blue Cheese Dressing and the Spanish Rice and Chicken.  Here is how I used them tonight for dinner:

Blue Baked Chicken and Rice

This is a composition from leftovers of two meals, Spanish Chicken & Rice, and Warm Steakhouse Salad w/Blue Cheese Dressing.

Blue Cheese Dressing
2 chicken breast halves, with bone and skin
2 Tablespoons Olive Oil
2 ribs celery, leaves removed, ribs and leaves minced separately
1 medium onion, diced
2 cloves garlic, minced
Leftover Spanish Rice, about 2-2 ½ cups
2 Tablespoons Cajun Seasoning*
1 cup Panko, divided in two half cups
½ cup Parmesan Cheese, grated

Set enough of the leftover Blue Cheese Dressing aside for dipping at the table. Then, marinate 2 chicken breast halves, with bone and skin, for 4-6 hours in the remaining dressing (covered and refrigerated).

When ready to prepare: Spray a baking dish with cooking spray and place the baking pan, empty, into the oven to preheat. Preheat both the oven and baking tray to 425º F.

Meanwhile, in the 2 Tablespoons olive oil, sauté 2 minced ribs celery until soft. Add the diced onion and continue to sauté until soft, then add the 2 cloves minced garlic for about 1 minute. Stir into the leftover Spanish Rice and set aside.

Remove the chicken breasts from the blue cheese dressing and sprinkle, skin side up, generously with Cajun seasoning. Place onto hot pan, skin side up. Sprinkle atop ½ cup Panko bread crumbs. Bake for approximately 35 minutes.

Remove the chicken from the oven. Set the breasts aside on a plate.

Spread the Spanish Rice onto the hot pan, and add the chicken breasts atop.

Combine the remaining ½ cup Panko with the Parmesan cheese. Sprinkle over to cover chicken breasts, first with the reserved celery leaves, then the ½ cup Panko bread crumb/Parmesan mixture. Bake for about another 15 minutes or until an instant-read thermometer inserted near the bone reads 165º F (74 degrees C).

Mrs. G's note:  For wine tonight, we decanted a bottle of Rioja an hour in advance of dinner. 

*Cajun Seasoning
If you haven’t bought a commercial blend, you can mix your own with:
2 teaspoons salt
2 teaspoons garlic powder
1 ½ teaspoons paprika
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne
1 1/4 teaspoons oregano
1 1/4 teaspoons thyme
½ teaspoon red pepper flakes

Store in an empty but clean spice jar.  Shake to combine before using.