It has been a while since I last posted a recipe. It's not that I haven't been cooking. Quite the contrary. I have been cooking a LOT. However, I have also been exceptionally busy. I think it would be great to take all those people who thing that stay at home moms and homeschoolers don't do anything and let them spend a day in our shoes. Good grief!! It is Saturday and I would just like to spend the day at home relaxing!! Seriously!!
OK...that is the end of my whining. Earlier this week, I made this dish and let me tell you...it was delish. I mean, how could it not be...artichokes, tomatoes, chicken. YUM!! It is simple in it's design and structure, but the flavors are anything but simple. It is really a great dish. Best part? It fed my family of 4 for 2 days and yielded a lunch for me!!
Here's what you do (sorry no pics....I have really been busy!).
Italian Chicken
Ingredients:
4-5 Roma Tomatoes
2 cloves artichokes
small jar of artichoke hearts
extra virgin olive oil
salt and pepper (I used a greek seasoning mix)
6 or so boneless, skinless chicken breasts
fresh mozzarella
Fresh basil
Favorite Pasta (I used spaghetti noodles)
Core and chop about 4-5 roma tomatoes.
Thinly slice two cloves of garlic.
Drain a small jar of artichoke hearts.
Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.
Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Place in a 350 degree oven and bake until the chicken is almost done.
Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.
When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil.
Serve over whatever pasta you love and ENJOY.
OK...that is the end of my whining. Earlier this week, I made this dish and let me tell you...it was delish. I mean, how could it not be...artichokes, tomatoes, chicken. YUM!! It is simple in it's design and structure, but the flavors are anything but simple. It is really a great dish. Best part? It fed my family of 4 for 2 days and yielded a lunch for me!!
Here's what you do (sorry no pics....I have really been busy!).
Italian Chicken
Ingredients:
4-5 Roma Tomatoes
2 cloves artichokes
small jar of artichoke hearts
extra virgin olive oil
salt and pepper (I used a greek seasoning mix)
6 or so boneless, skinless chicken breasts
fresh mozzarella
Fresh basil
Favorite Pasta (I used spaghetti noodles)
Core and chop about 4-5 roma tomatoes.
Thinly slice two cloves of garlic.
Drain a small jar of artichoke hearts.
Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.
Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Place in a 350 degree oven and bake until the chicken is almost done.
Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.
When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil.
Serve over whatever pasta you love and ENJOY.
RSS Feed