Chicken, Potatoes, and Carla Vavala's "Italian Butter" for Bread

Guess I was in an olive oil mood today.  In French Fridays with Dorie last week, the group cooked olive olive cornish hens.  I didn't get around to making those, but I did take a whole chicken today and adapt part of Dorie's recipe to make it work for me.  This was my first time to remove a chicken breast bone in order to lay the chicken flat.  I was amazed how easy the process was.  Deboning the breast makes your chicken cook a lot faster in the oven or on the grill than it would if you left it whole.  He looks a bit like he's had a train wreck, but he was delicious.  It also makes it easier to cut into serving pieces.  Basically my version is just chicken drizzled with olive oil, lemon juice, and fresh herbs.

To go along side the chicken, I made my own version of a potato dish that I had tasted at an event last weekend.  Peel and slice two large baking potatoes, top with thinly sliced onions, more potatoes, provolone cheese, bake for about an hour at 350, then add a topping of mushroom soup mixed with 8 oz. sour cream, about a cup of grated mexican cheese, 1/4 cup parmesan cheese.  Put crushed ritz crackers and almonds on top and bake again until all is hot.

I didn't have any ritz crackers or sliced almonds on hand, so I just sprinkled with bread crumbs.  Delicious.

As Joanne of Applecrumbles and I cook together through Carla Vavala's new Fusion + Friends recipe book, this week we made "Italian Butter" for Bread.  Joanne does fabulous photos of her food so be sure to check out her webpage.  Just click on the link.  The bread and dip was a nice start to my chicken and potato dinner.  Joanne will have the recipe posted, but you need to buy this book!  Amazon.com has it.  You just mix together a few herbs, add olive oil, and dip your bread!

Have a wonderful weekend.  See you next week for more good eats!