I’m not sure what I was doing back on April 8, 2011. Around that time I was finishing up the last of the savory tarts and pies for the Modern Baker Challenge and getting started on the sweet tarts and pies. And I was Twitterbaking recipes from Bake! with some friends.
What I wasn’t doing was making this recipe with the rest of the French Fridays with Dorie members.
So the other evening while I was making Dorie’s chicken breasts diable and looking for a side to serve with it, I thought I’d play a little catch up and make garlicky crumb-coated broccoli.
This was a very simple recipe. I put the broccoli in the rice steamer to cook while I prepared the crumb coating. I melted butter, and sautéed garlic in it. Then I added bread crumbs and toasted them for a few minutes. Finally, I stirred in lemon oil and parsley, then added the broccoli and tossed it all together.
This was a great side dish, as delicious as it was simple. As for how it went with the chicken breasts diable, well, you’ll have to check back next week.