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21 February 2015

One-Pot Lemon Garlic Chicken with Fried Barley and Scrambled Eggs

I love toasted garlic. I really do love how it boosts the flavors of the food and how good it tastes when mixed with other ingredients. There is a difference between fresh garlic sautèed with the food at the beginning of cooking a dish and sprinkling of toasted bits of garlic in extra virgin olive oil. Big difference. And I cannot explain how good it is to munch on them. I love them most in toasted crunchy slivers mixed with roasted peanuts. Yum! But the only drawback is that I cannot stand the taste and smell of garlic in the mouth way after eating because it remains there for hours, sometimes, even after a day, however much I stuff myself with everything mint from toothpastes to mouthwashes to strong candies. Do you do anything special to get rid of it?

In spite of this, when I cook dishes with garlic and lemon (another ingredient that I strongly love), I just cannot turn the other way. The desire to have it is too strong. So as you can see, with this simply fried breaded chicken fillet flavored with lemon, I had to have it. For something very good, I paired it with fried barley, in place of my usual rice. To give it a bacony taste, I mixed it with pancetta (replace with bacon if you can't find it) and some bits of zucchini for a hint of vegetables.

There are two things that I love about this one-pot meal. Foremost, I only used one pot to cook everything. That is really great because in cooking, the dirty job is also mine - cleaning up all my mess in the kitchen. The second thing that I love about this dish is that I can enjoy my breakfast for dinner. With all that garlic, it is best eaten at night time anyway. This is a complete breakfast for dinner one-pot meal that you will definitely love for its richness in flavors and its simplicity. 

Get my One-Pot Lemon Garlic Chicken with Fried Barley and Scrambled Eggs recipe at She Knows. If you liked this recipe, then please check out my other stuff at my Profile Page. Enjoy!


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