So Laura and I went out the other night with a bunch of girls. A girls night, if you must. We needed to dance. You know, do the usual Friday night cliche act. Get hammered, dance like idiots, sometimes on bars, then stumble our way to a cab and hope we still have our credit card on hand. Well, none of that happened. I was the DD. And none of my friends are that much of a mess. That was a lie.
It was at least fun. I got to watch drunk people try to dance and try to creep. Never a bad thing to witness. Dudes trying to dance on girls is hilarious. Hip thrusting is never sexy. But I guess drunk b*tches don’t know the difference between dancing and humping. So hump on, drunk men and women. Hump on. You entertain me while sober at the bar.
I ended the night by leaving early and eating a couple almond butter stuffed dates. It was stupid delicious. That’s my kind of late night drunk eating. Minus the being drunk part.
I successfully finished a wod today with muscle ups, without even shedding a tear. NBD. No, it’s actually a big deal. As soon as Jason told me I would be doing a wod with muscle ups in it, my heart sank. Doing muscle ups is heart breaking to me. Legit heart breaking. It must have been my PaleOMG black tank that pushed me through the wod. Must have been. Did you know you can buy these sweet ass tanks?! YES YOU CAN!! Just click that link!
My tennis shoes smell so inappropriate.
Date and Shallot Rosemary Chicken
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 4 large chicken breasts
- 2 large shallots, peeled and thinly sliced
- 5–7 medjool dates, pitted and diced
- 3 large sprigs of fresh rosemary
- 2–3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoon apple cider vinegar
- salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees.
- Pull out a large glass baking dish and place chicken in it.
- Top chicken off with your sliced shallots and dates.
- Now pull the rosemary off one of the sprigs and toss over the chicken, then place the remaining 2 rosemary sprigs around the chicken.
- Finish the chicken off by pouring over olive oil, balsamic vinegar, and apple cider vinegar and topping it off with salt and pepper.
- Bake for 25-30 minutes or until chicken is cooked through. No pink please.
- Consume.
This was amazing !
I made this last night–it was awesome…basically just like every other recipe you come with. I didn’t have dates in the house so I subbed in sun dried tomatoes and it was awesome! Definitely added a nice summer flair and the tomatoes had the balsamicy (yes, I just made that word) flavor. So yummy! Not sure how I lived before your blog.
absolutely fantastic! I do pound my chicken breasts with a rolling pin, gets out any extra aggression.
This was fricking awesome. Thanks!
This has become one of our favorite go-to dishes. I’m making it right now. An extra special little touch is to pan fry the chicken in duck fat for about 5 minutes a side as the first step. It makes the skin extra crispy.
This was So Good!!!
Made this for dinner tonight. HUGE hit. Next time I think I’ll add more dates as they were devoured!!!! Keep em’ comin’ Juli : )
Excellent recipe. It was the juiciest chicken I’ve ever baked. I had to sub red wine vinegar for the apple, but it still turned out great. Paired it with some sautéed spinach and red peppers and not only did he meal taste great, but I serve it to guests as well just based on its appearance.
This is my new favorite recipe. Thank you!
just stumbled across this recipe and tried it for dinner tonight…. hands down the best chicken I’ve ever had — and could not be simpler to make! my 4yr. old daughter even tried a date…she didn’t like it, but still she tried it! lol