What’s up with the lack of snow plowing? The sub-zero temperatures are not an excuse…in fact, they’re darn good reason plows should be out! I’m from Chicago, there’s no fooling me.
See, in Chicago, there’s so many people on the roads at all times that there’s hardly ever any snow that sticks around for long. Take that same snow, on the more threatening side of the lake, and wham. Take away several million people and cars, and we have a problem….something to the tune of Ibarelymadeittoworkandfishtailedthewhole32milesthere. Whatsupwiththatyo?
I know, I’m the looney that plays ice-hockey outdoors in this stuff, but that doesn’t mean I need to risk my life just trying to get to my j-o-b. Right? Right.
Thank you in advance,
On a completely unrelated note, my best friend, Kristen, is visiting this weekend. She and I, we love to eat. Recently, however, she has gotten way into cooking. I think she reads more blogs than I, and her Pinterest is littered with recipes that make me growl with hunger. And then pin them all. For Christmas, my dear friend even received a Le Cruset dutch oven. I’m not gunna lie, I’m totally and completely jealous.
I got an email from Kristen last night. “In case you dont have any ideas for the weekend….perhaps we could make one of these……. ::recipe links::”
This recipe reminds me of Kristen through and through. Mostly because of the cheese…also because of the basil and balsamic. She loves classic flavors and this recipe is just that.
The touch of artichokes is my favorite addition, but I was sold at the idea of throwing it all together and letting it bake. Any recipe this easy and this good (and this healthy!)…is a keeper.
Italian Chicken Bake adapted from Our Story
5 Roma tomatoes, diced
1 (14 oz) can artichoke hearts, drained and quartered
2 cloves garlic, minced
2 Tbsp olive oil
3 Tbsp balsamic vinegar
3/4 tsp salt, divided
1/2 tsp black pepper, divided
4 (5 oz) boneless, skinless chicken breasts
4 oz fresh mozzarella, sliced
10 basil leaves, chopped
Preheat oven to 375 F.
In a medium bowl, combine the tomatoes, artichoke hearts, garlic, olive oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat and transfer to a 9 x 9-inch baking dish.
Arrange the chicken breasts on top of the tomatoes and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake for 28-32 minutes or until chicken is cooked through (165 degrees in the thickest part).
Remove from oven and set oven to broil. Top chicken breasts each with 1 ounce mozzarella and return to oven for 1-2 minutes or until cheese is melted. Remove chicken from oven and top with basil leaves. Serve hot.
Yield: 4 servings
Nutrition Information (per serving): 349 calories; 13.8 g. fat; 89 mg. cholesterol; 636 mg. sodium; 12.5 g. carbohydrate; 2.3 g. fiber; 40.8 g. protein
Result: Caprese meets baked chicken in this casserole-like dish. Mr. Prevention and I agreed that the tomatoes and artichokes were good enough to eat on their own. Mr. P suggested marinating the chicken and I think that’s a good suggestion. Or, perhaps cutting up the chicken so it can soak up the olive oil, vinegar, and garlic? 🙂 Nonetheless, a great, easy meal![/print_this]
Hoping the snow is done for now! Stay warm!