Dinner for One – Gluten Free with Alex T

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Some nights, you just want to be by yourself. Other nights, you don’t have a choice in the matter. Check out Alex’s Ode to Loneliness and try not to feel loved with her Roasted Chicken for one and Tuscan Kale Caesar Salad.

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Grill This with Nathan Lippy: http://bit.ly/OGuMHm
Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5
Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH

 
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Roasted Herb Chicken Breast with Roasted Baby Potatoes and Tomatoes
12 ounces baby potatoes, halved
2 bone-in, skin-on chicken breasts
1 tablespoon canola oil
1/2 cup cherry tomatoes
1 clove garlic, smashed
1/2 lemon, juiced, rind reserved
1/2 tablespoon fresh rosemary, chopped
1/2 teaspoon fresh thyme leaves, chopped
Kosher salt and ground black pepper, to taste
2 tablespoons basil, chopped

1.Preheat oven to 425F.
2.In a small saucepan add the potatoes, cover with cold water and 1 tablespoon salt. Bring to a boil and cook 5-8 minutes, or until the potatoes are cooked half way through. Drain and reserve.
3.Pat chicken breasts completely dry with paper towels. Season both chicken breasts with 1/2 teaspoon salt, rubbing it into the chicken and under the skin to ensure it sticks.
4.In a medium oven-proof skillet heat canola oil, place chicken skin side down and cook until golden brown. Flip the chicken over, add the reserved potatoes, tomatoes, garlic, lemon juice and the lemon rind, rosemary, thyme, and season with salt and pepper. Place in the oven and roast 20-25 minutes or until the internal temperature of the chicken reaches 160F. Remove from the oven and allow chicken to rest 5 minutes. Garnish with chopped basil.

Tuscan Kale Caesar Salad
4 anchovy fillets
3 tablespoons fresh lemon juice
1 egg yolk
1 garlic clove
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and ground black pepper, to taste
1/3 cup extra virgin olive oil
2 bunches Tuscan kale, stems removed and thinly sliced
1/4 cup roasted almonds, chopped
1/4 cup grated Parmesan cheese

1.In the bowl of a food processor blend together the anchovies, lemon juice, egg yolk, garlic, Dijon, Worcestershire sauce, salt and pepper until smooth. With the motor running, slowly add the extra virgin olive oil and process until the dressing is emulsified. Adjust seasoning with salt and pepper.
2.Toss shredded kale and Caesar dressing in a large mixing bowl. Top salad with roasted almonds and Parmesan cheese.

Serves 4

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