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Posts Tagged ‘30 minute dinners’

chick jill abovechicken jill close

 

My neighbor recommended this dish, mainly because we’re both busy moms and this dish is insanely easy to prepare, bursting with flavor and kid-friendly. I wanted to call it “My neighbor’s tomato basil chicken,” but that just seemed like a mouthful. It’s similar to my Caprese chicken recipe, but even easier to make, and juicier if you’re using chicken thighs instead of breasts.

This dish takes about 5 minutes to prepare, and approximately 30 to cook. Last week, I served it to the kids over a little gluten-free quinoa pasta (which they loved), and ate it myself over a bed of arugula. I ate the leftovers the next day, and the dish was even tastier. I think that’s simply because the flavors had longer to soak in and blend. In fact, my neighbor says she regularly makes this dish in the morning, cooks it most of the way, places it in the fridge and simply reheats it just before supper.

 

Ingredients

1 lb boneless, skinless chicken thighs*

1 pint ripe, cherry tomatoes, cut in half lengthwise

1 handful fresh basil leaves, loosely torn or shredded

2 cloves garlic, finely minced

Extra-virgin olive oil

Coarse-ground sea salt

Fresh-ground pepper

*Note: If your family eats more than 1 lb of chicken for dinner, simply up all the amounts accordingly. You needn’t worry about being terribly precise. You can also use bone-in, skin on thighs, but you will need to adjust the cooking time accordingly, and you’ll want to crisp the skin at the end (using the broiler).

 

chick jill make

 

Preparation

Preheat the oven to 375F.

Drizzle a little olive oil in a baking dish (whatever size dish accommodates your meat so that the pieces fit snugly without overlapping). Lay down the chicken pieces. Sprinkle the cut tomatoes, torn basil and garlic over the chicken. Drizzle with more oil and season with salt and pepper. Cover with foil and cook for 25-30 minutes or until the meat is just cooked through.

Serve immediately over rice, pasta or another grain or greens if you’re Paleo or just looking for extra nutrition.

 

Enjoy!
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chick pomo closeCraving something pizza-y but don’t want all the bread (crust)? I’m calling this super easy to prepare dish “caprese stuffed chicken” after the now classic salad made of sliced tomatoes, fresh mozzarella and fresh torn basil.

This recipe has been in my recipe folder since my days in London–more than half a decade ago! It had gotten tucked behind some other chicken recipe and I completely forgot about it. I stumbled upon it recently as I was resorting and refiling recipes, and made it last week. It’s fast, easy and delicious! The trickiest part is securing the cut chicken breast once you’ve stuffed all the other ingredients inside. I used a toothpick, which worked fine, but get creative–you might find a better way.

chick pomo abovechick pomo tomatoes

Ingredients

2 chicken breasts

8 cherry vine tomatoes, sliced

8 thin slices mozzarella cheese

A handful of fresh basil leaves

Extra-virgin olive oil

Sea salt

Fresh-ground pepper

 

Preparation

Preheat oven to 400F.

Using a sharp knife, cut a horizontal slit in each chicken breast to make a pocket. Make it deep enough you can stuff in all the other ingredients. Salt and pepper the chicken breast on all sides, including in the pocket you just cut. Stuff the slices of cheese, fresh-torn basil leaves and tomatoes inside the pocket and close. Secure with toothpicks. Drizzle the chicken with olive oil.

chick pomo rawchick pomo cookIn a medium-size skillet (preferably cast iron!), brown the chicken breasts on both sides, about 5 minutes each side. After browning, place the skillet in the oven for 15-20 minutes. Serve with a side salad or grilled vegetables.

Serves 2.

 

Enjoy!

 

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