My first experience cooking with and tasting olive oil was not a good one. In fact, it turned me off from using olive oil for a long time. Butter, margarine, lard, and corn oil were my unfailing staples. I could depend on these not transforming my food into something that tasted weird. I can’t remember what I made with the olive oil or what brand it was. All I remember is an over-powering bitter, weird before and after taste. It was not good.
Since then, I’ve learned to use…
• Regular Olive Oil for cooking
• Extra Virgin Olive Oil in salad dressings & straight
from the bottle to serve with bread and cheese
• Better quality brands
Now that I think about it, I was probably standing in the aisle of the grocery store, just mind-boggled and slightly exhausted by the plethora of options available, and probably ended up buying whatever bottle had the most prettiest label promising me greatness for under $6.
I made these Garlic Chicken Tenders for dinner one night with oven roasted green beans & mashed potatoes. It made Husband ask me with the most serious look on his face, “What did you put on this Chicken?!”. He liked it. A lot. LOL
Here is the Recipe: (adapted from Recipezaar, by Marie.)
1/4 cup extra virgin olive oil
2 teaspoons crushed garlic
1/4 cup italian bread crumbs
1/4 cup grated parmigiano reggiano cheese
1/2 teaspoon fresh chopped parsley
1 (approx. 1 lb) pack chicken tenders (9-10 strips)
Coarse kosher salt
• Preheat oven to 425 degrees.
• Line a 13 x 9 inch baking sheet with parchment paper.
• Stir garlic & extra virgin oil olive in small skillet.
• Warm over low heat for about 30 secs to 1 min. to combine flavors, then set aside to cool.
• Combine cheese, parsley, and bread crumbs in a large plastic food storage bag.
• Season the chicken with salt & pepper.
• Coat chicken in the garlic & oil mixture, then put into the bag of breadcrumbs and cheese.
• Place coated chicken tenders on baking sheet.
• Bake for 30 minutes.
I love recipes where the oven does the majority of the work!