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Cheesy Tomato Crusted Chicken

Posted Feb 02 2011 9:26am


I wish I could say I haven’t posted for awhile because my Internet is out.  Damn that snowocalpyse! But, I’m in Houston so no chance of that… Well, actually there's a chance for snow Friday.  HAPPY DANCE!  Maybe a snowday?? A girl can only hope.  But on a serious note… I do understand the proportions of this storm.  I am a Chicago girl and if people are  getting called off from work, it’s bad.  My old community college is even closed.  That never happens.  The street it was on was once closed, but the school remained opened.  Really?  Anyhoooo,  BE SAFE!  If you don’t need to go out, don’t do it!  Enjoy movies, board games, hot chocolate, and crank up the fireplace.  That actually sounds amazing.  Is it weird that I’m jealous of people in the blizzard?  Cherish the time off.  And while you’re at it, try this recipe together.  The ingredients aren’t too far out there.  We had all this on hand.

Level of Difficulty: Easy speasy! Prep Time:     5 min Cook Time: +15 min Total Time:  20 minutes Vegetarian-friendly: No Vegan-friendly: No Gluten-free: Yes

Ingredients:
2 tomatoes
1-3 oz. package of basil 10 cloves of garlic ½ c. parmesan cheese ¼ c. olive oil Salt and pepper to taste
2 chicken breasts Salt and pepper to season
Prep:  First, cut the tomatoes in half, lengthwise.  Squeeze out the seeds and juices.  Then put them in processor along with the basil, garlic, cheese, olive oil, and salt & pepper.  Pulse until it’s a little chunky.  
                         
Method:  Heat pan on high with olive oil.  While waiting for it to get hot, season your chicken with salt and pepper.  Once the pan is hot, place the chicken in with skin side down.  Cook for 2 minutes and flip.  Cook the other side for 1 min.  When done, place sauce on top.  Turn broiler on high and place chicken in for 10 minutes.  Take out.  Dig in!
* After trying this, I thought it had great pizza flavor.  How can you go wrong with tomato, cheese, garlic, and basil in the sauce?  So we put it away in the freezer.  We'll save it for a rainy day and try it as a pizza sauce on top of our whole wheat pitas.  I can't wait! 


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