Finally decided that one of the reasons I've felt so pissy lately is because it's been too long since I've started up the A.Jr. Life happens that way. So tonight instead of turning on the countertop oven, I decided to do the herb crusted chicken breast in the kamado, and added some garlic and rosemary fingerling potatoes. The herb crust was inspired by a Cook's Country show for herb crusted salmon, where the crumbs and herbs were mixed into the melted butter and then pressed onto the fish, or in this case, the boneless skinless chicken that had been pounded to even thickness. These also had some parmesan cheese sprinkled on before baking. Good Sunday supper, and now I feel better! Hamburgers for friends tomorrow night; good start to the week.
Herb mixture: (for 2 breasts) small clove garlic, minced; 2 tsp. chopped fresh thyme, 2 tsp. chopped fresh oregano, 2 tsp. chopped fresh basil. 4 tbs. butter, 1/4 cup panko or other crumbs. Salt and pepper. 2 tbs. grated parmesan.
To get top browning like this, you need to treat it like a pizza and have fairly high in the dome. The fingerling potatoes were a frozen mix.