I recommend placing the chicken in a ziploc bag with the mixture at least 6 hours. It makes the most flavorful juicy chicken ever. It is perfect for grilled chicken.
2 tablespoons olive oil
3 tablespoons lemon juice
4 sprigs fresh thyme
2 cloves garlic peeled and sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
This was enough marinade for 2 large split bone in chicken breasts. The cooking will vary depending on what pieces of chicken you use. I grilled these chicken breasts on propane at 350-300 degrees for about an hour. I started skin side up and flipped them after about 45 minutes.
This version of creamed spinach is packed full of garlic flavor. It is made using only 2 pans which is great for clean up. For those of you who do not enjoy nutmeg flavored creamed spinach, this is a great alternative. It is made with fresh spinach and finished in the oven with panko for a little crunchy texture.
10-16 ounces fresh spinach – remove the long stems and wash
1/2 white onion, diced
2 cloves garlic, minced
2 tablespoons butter
3 tablespoons flour
1/4 cup heavy cream
1 tablespoon chive flavored cream cheese
1-2 cups whole milk
salt and pepper to taste
3/4 cup panko
In a saucepan over medium heat, melt the butter and cook the onion for about 5 minutes or until soft. Add the garlic and spinach. Continue to cook until spinach is fully wilted.
Add the cream cheese and continue to stir until fully melted.
Add the flour. Gradually add 1 cup of milk while stirring constantly. Add heavy cream. Add up to 1 more cup of milk to desired texture. I like this more firm so I stopped at 1 cup. Add salt and pepper to taste.
Transfer to a prepared baking dish. Top with sprinkled panko. Bake at 350 degrees for 20-30 minutes or until bubbling and panko is brown in color.