Easy, peasy, breezy, cheesy lunch

Well, since school here is an absolute nightmare, with more work that throughout the 3 bachelor years (or so it seems to me) I haven’t really had the time to cook very complex recipes. Usually when I arrive home I am already starving and my better half is staring into my eyes like a hungry (yet powerful) puppy. So I open the fridge, turn on the oven and try to make the fastest, most delicious lunch ever…again and again.

So here I was one of these days, hungry and tired and busy, trying to make a decent meal while juggling with I-don’t-even-know-how-many case studies and readings. I turned the oven on…and came up with my own adaptation of Garfield’s parmesan chicken. Yes, I do own Garfield’s cookbook, it’s really nice, you can check it out in my widget that will take you to amazon.co.uk.

Anyways, since I didn’t have breadcrumbs, I skipped that part of the recipe, and here is what I did instead:

I took two chicken breasts, cut them in half and let them sit in barbecue sauce +olive oil+herbs for a little while. I took out a bit of bacon from the fridge, as well as some parmesan cheese and mozzarella. I peeled some potatoes, cut them into wedges and put them in a bowl. I added olive oil, herbs, paprika, salt and pepper and tossed the bowl to coat the potatoes evenly.

I took half of the chicken breast, cut it into strips and rolled them in bacon. I heated the oven at about 200 degrees C and took out a pan. I put the potatoes in it, the chicken breast with bacon and the regular one. Popped them in the oven for about 25-30 minutes until the potatoes were tender.

Meanwhile, I cut some nice slices of mozzarella and parmesan cheese. When the food was nearly ready, I put them on top of the chicken and let them in the oven for another 10 minutes, until the cheese was nice and melted.

All I can say…yum!