Parmesan-baked chicken breast with oregano

I've not blogged a dish in quite some time. It's not that I haven't cooked, it's just that everything I've made have tasted, at best, so darn bland. So when my wife told me "Surprise me" when I asked what to make for dinner, I did. And I surprised myself quite a bit, too. I'm back!


Plenty for two.

What you'll need:

• Two filets of chicken breast.
• One garlic (I use the chinese type without cloves).
• Tomatoes (preferably cherry tomatoes).
• Oil.
• Parmesan cheese.
• Salt, pepper, grill seasoning.
• Oregano.

What to do:

• Preheat the oven to about 220°c (430°f).
• Put the filets in a pan.
• Add salt, pepper and a sprinkle of grill seasoning.
• Then add a generous amount of oregano. Yes, fresh is better, but in no way mandatory.
• Slice the garlic over the filets.
• Slice the cherry tomatoes in half and place them on top of the chicken,
• Pour some oil over the dish. This helps transferring the seasonings to the meat.
• Top it off with a generous amount of parmesan cheese.
• Cover the pan with foil and let it bake for 20-30 minutes.
• When the baking is done, remove the bits of garlic, slice the chicken breasts, place the tomatoes back on top of it all and serve the dish to your loved one.

I served this with french fries and parmesan-steamed cauliflower. Other side dishes will of course do equally well. Don't ruin it with a bretagne-like sauce.

For the health freaks:

• Choose your side dish wisely.

Basic lentil soup

This soup is as basic as can be, but is still delicious in its own modest way, especially when served steaming hot. It also serves as a base for other soups with or without meat if you're in the mood for experimenting. Prepare the dish with less water to make a side dish that goes well with meats or fish.


Feeds two.

Lovely, nourishing lentils.

What you'll need:

• 1/2 cup lentils.
• 3-5 cups water.
• 1 onion.
• 1 carrot.
• 2-4 cloves garlic.
• 1 cube vegetable stock.
• Salt and pepper to taste. I prefer the soup to be rather salt.

What to do:

• Soak the lentils overnight.
• Chop the vegetables and water. Fry in a little oil.
• Add lentils and garlic. Bring to a boil.
• Let it simmer according to the instruction on the lentil packet. Normally this will be about half an hour. If they're cooked for too long they will get the mealy taste that has made many people loose the faith in lentils as human fodder.

For the health freaks:

• Dig in!