Chicken and Cherry Tomatoes
A delicious, easy dish everyone will enjoy.
Ingredients
- 4 six ounce skinless chicken breast fillets I prefer organic
- 2 tablespoons butter divided
- 2 tablespoons olive oil divided
- 2 cups cherry tomatoes halved
- 1/2 red onion roughly chopped
- 8 black pitted olives sliced
- 1/4 cup fresh basil shredded
Instructions
- Season chicken with salt and pepper. Heat one tablespoon of oil and one tablespoon of butter in a skillet over medium-high heat. Fry breasts on both sides until golden browned and completely cooked through (about five to six minutes per side). Once cooked, transfer to a plate and tent with foil to keep warm.
- Heat remaining butter and oil in the pan. Fry onion and garlic until garlic is fragrant (about two minutes). Add olives and tomatoes and cook for two minutes, or until the tmatoes just begin to soften. Turn off the heat and stir through basil. Add the chicken back into the pan, and spoon the pan juices and tomato/garlic mixture all over the chicken.
- Serve with pasta and a salad.
Notes
Drizzle on some balsamic glaze for extra flavor. (Simmer half a cup of balsamic vinegar and two tablespoons of honey over low heat until thickened.)
Asparagus & Mozzarella Stuffed Chicken Breasts
Easy to make. Delicious to eat.
Ingredients
- 2 large skinless boneless chicken breast halves
- salt and black pepper to taste
- 8 asparagus spears trimmed - divided
- 1/2 cup shredded mozzarella cheese divided
- 1/4 cup Italian seasoned bread crumbs
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
- Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
- Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Recipe Ideas
Keen home cooks are tuned in to when the main supermarkets bring in new produce, but some locally-grown veggies are available. Fresh fish is always in stores and tuna is one of the best buys. All the recipes we’ve chosen take into account what’s available. Enjoy!
