Trying to get creative with what I already have in the pantry and fridge. Here’s what I came up with for last night’s dinner:
- 2 Chicken Breasts
- 1 Can Fire Roasted Tomatoes (I used organic diced fire roasted)
- 1 Clove Garlic, minced (or a few cloves… to taste)
- 1-2 TBSP Olive Oil
- Fresh Basil Leaves (directly from the plant!)
- Italian Bread Crumbs
- Pepper, if desired.
- Mozzarella
- Pasta—(I used Orecchiette)
1. Pre-heat oven to 400.
2. Heat oil and garlic in a cast iron skillet (medium heat).
3. Add can of fire roasted tomatoes. Stir.
4. Pay chicken breasts dry with a paper towel.
5. Dip in bread crumbs, covering both sides.
6. Place chicken breasts in center of skillet. Cook, turning occasionally (continuing to stir tomato/garlic mixture).
7. Add fresh basil leaves. If you have a lid for your skillet, cover the chicken so it will cook all the way through.
8. When chicken has cooked for 5-10 minutes, turn up heat to high to brown it a bit.
9. Spread some of the tomato/basil mixture over chicken (the rest you can leave on the sides), then cover with mozzarella (only cover the chicken—you do not need to add cheese to the tomato mixture).
10. Put skillet in the oven for 5-10 minutes or until mozzarella begins to brown.
11. Use a spatula to remove chicken from pan and serve over cooked noodles, adding some of the tomato/basil mixture.
Wish I had taken a picture because it was pretty. 🙂
Stephanie
