It is warm outside and the sun is shining and I really don’t want to be in the kitchen, so an easy quick dinner it is! I recently picked up the new America’s Test Kitchen’s “Simple” and adapted one of the recipes to my liking. The recipe was Chicken with Tomato Salsa.
For the salsa:
Cut a cup or so of cherry tomatoes into quarters
Add 3-4 cloves of garlic, finely chopped
1 teaspoon of good olive oil
Sliced basil to taste
Salt & Pepper and maybe a little red pepper if you want more of a kick to it
I added half an avocado (cut into 1/4″ pieces)
Mix together and put aside.
For the chicken:
I used two chicken breasts and cut them in half, so they would be thinner and cook faster. Dipped them in two stirred eggs (but one might work), dipped them in a mixture of gluten-free panko and parmesan and quickly sauteed (about 2 minutes per side) in olive oil.
*Here is a tip:
When using olive oil, always heat the pan before you add the olive oil. But with butter melt it in a pan that heats as the butter melts.
Serve on a nice platter with the extra basil for decoration! And of course, put the tomato salsa on top. Delicious, moist and very pretty.
This is the easiest way I know to cook beets. Wash the beets, cut off the greens and a bit of the other end. Peel, but on a cooking tray (I line with aluminum foil – so I don’t have to scrub it), put a little olive oil (EVOO), salt and pepper and bake for 30 minutes at 425°.
Enjoy this easy and fast (other than the time the beets take to cook) dinner.