Just cooking for two tonight.
I had two fairly plump breasts ... of chicken! ... to work with.
A can of store-brand baked beans, and some frozen corn. So here is what I did.
As an hor d'oeuvre, I thin-sliced a baguette of multigrain bread, and served it with some pomegranate balsamic vinegar and Sonoma smoked olive oil.
I took a slice of smoked thick cut bacon and rendered it until near crisp. I added the bacon to the beans in the sauce pan, and then added some brown sugar, ketchup, and a splash of bourbon whiskey. Put it on medium-low to warm without boiling.
In the cast iron skillet which was used for the bacon, I add the two boneless, skinless breasts, with a little salt and freshly ground black pepper, and on high heat browned the breast on both sides. When the breasts had been seared, I transferred the skillet to the oven at 350F for about 25 minutes. Made sure the breasts were not drying out - important - the searing helps seal in the moisture. When the breasts were ready, I pulled them out of the oven and let them rest for a few minutes. During that time I cooked the corn according the the microwave directions.
When the corn was finished, I added some salted butter and a bit of black pepper. Plated everything, and served with some hickory barbecue sauce. Couldn't be much easier.
