Chicken in Tomatoes

Is anyone else still mourning summer? I know, I know. I love Autumn & the change it brings, the gorgeous hues & vegetable variety... the holidays & all. But I am still a summer lovin' girl. So when I was looking into my recipe clippings for ideas & came across something with the heading "Saving Summer", I stopped short. Yes, please, let's save it!!! It was a clipping from a 2 year old back issue of Everyday Food for Chicken in Tomatoes. The article had been about freezing some of the fresh produce of the season for the upcoming chillier months. And I saved it because we always have an abundance of fresh, Jersey tomatoes from my pop-in-law's garden. Well, until this year. Don't get me wrong, we had fresh Jersey tomatoes this past summer months from pop's garden but not as many as usual. Black thumb over here heard something about the high temps causing the problem as well as the sneaky squirrel who resides in our tree. So I went ahead with this yummy recipe using canned tomatoes & it was tasty! I served it with cavatappi pasta on the side & it was a hit!

<3 Lishie

Chicken in Tomatoes
originally printed in Everyday Food

• 32 oz can of tomatoes
• 1 TBSp olive oil
• 1-2 lbs skinless chicken breasts
• s & p
• 1 onion, diced
• 1 tsp oregano
• 3 cloves garlic, smashed & peeled

Preheat oven to 400 degrees.
Coarsely pulse the tomatoes in a food processor. In an overproof skillet, heat oil over med-high. Season chicken pieces with s & p & brown on one side, about 7 minutes. Flip & cook about 1 minute. Transfer chicken to a plate, set aside. Reduce heat to med., add onion & cook until softened, about 5 minutes. Add oregano, then garlic, stir for about a minute. Add tomatoes, more s & p, & bring to a boil.

Place the chicken pieces back into the skillet, darker side up. Transfer skillet to the oven & cook 25-30 minutes, until chicken is done.

Recipe Swap~ Blogger's Choice!

For this swap, called the “Blogger's Choice” Swap, we were given a fellow blogger’s URL & told we can choose any recipe off the blog!!! Well, I received my friend Feisty (aka Christina)’s Tales from the Mad Men Kitchen! Woohoo!!! I read her blog often & had just printed out: Quick Chicken Vesuvio. It sounded right up our alley. We love Giada’s Chicken Vesuvio & this also has quick in the title. Win/win... When I bookmarked it to make (i.e. stashed the idea in my head), I had already added artichokes. Then, when hubby & I went shopping, I forgot potatoes. This makes me extremely sad. I love the taters. Hubby didn’t mind since we also love artichokes & (if you can believe it), potatoes are a second thought to him.

I went ahead & made this even faster & easier. How? I used ONE skillet. Yes, only one… Without the added time of the potatoes, it worked well. And subtracted the peas. Served it with fresh baked crescent rolls.

Great for a working, cooking, homework assisting mom & her family! Thank you so much Feisty & thank you, Sarah @ A Taste of Home Cooking for hosting the swap as usual!

PS- look at the Everyday with Rachael Ray April 2012 INGREDIENTS list… Do you see a typo? 2   pounds  Salt and pepper Ummmm TWO POUNDS of S&P?!? LOL

Quick Chicken Vesuvio 

adapted from:  Everyday with Rachael Ray April 2012 

via Tales From the Madmen Kitchen

• 1/3 - 1/2 c Extra Virgin Olive Oil 
• 2 cloves garlic, thinly sliced 
• 1 tsp dried oregano, lightly crushed 
• Salt & pepper
• 1 can of artichokes in water, drained 
• 1 lb skinless, boneless chicken breast, cut into large chunks 
• 1/2 c Flour, for coating
• 1/2 c dry white wine
• 1/2 c chicken stock
• 1/4 c finely chopped flat-leaf parsley

 

Preheat the oven to 375 degrees . In a large skillet, heat about 1/4 c of the olive oil over medium-high heat. Add the garlic &  oregano & S & P & artichokes. Cook, turning occasionally, until browned, about 5 minutes. “Spatula” it over to the outskirts/sides of the pan. Add a little more olive oil into the cleared center. Season the chicken liberally with s & p & coat in flour. Brown the chicken on each side until golden, 3 to 4 minutes. Deglaze the pan with the wine & stock. Transfer the skillet into the oven. Roast to cook the chicken through, 10 to 12 minutes. Top with the parsley.

Tex- Mexican "Lasagna", pre-Cinco de Mayo

This is a simple & fast weeknight dinner. I mean really simple. And really fast. The time is spent in the prep for me... Yesterday, while making my turkey meatloaf, I also baked the chicken. Then I wrapped & refrigerated it to be ready for tonight's meal. And as I also said yesterday, we're cutting more fat out of our diet so I've cut ingredients in it. But this is so versatile, you can add more salsa/spice/sour cream/smother it in cheese... it is really easy. OR you can use only refried beans & make it entirely vegetarian. And you have the ground turkey/beef/chicken option.

I can't believe next week is Cinco de Mayo already! I miss celebrating the holiday in Miami in little Cuba. So I have to bring some festiveness to my home.

Tex-Mex Lasagna

• 8 Flour Tortillas
• 1 lb. cooked, shredded Chicken*
• 1/2 cup Salsa (I use Mild but any will do!)
• 1/2 cup Sour Cream (Lowfat or regular)
• 1 TBSp Cilantro or Parsley
• 1 tsp Chili Powder (OR 1/2 tsp Chili Powder + 1/2 tsp cayenne pepper)
• 1-2 cups shredded Cheese (I use the 2% milk, Mexican Mix)
• 1 can of refried Beans (I use Vegetarian)

Preheat oven to 375 degrees. Spray a rectangular baking dish with cooking spray. Combine the chicken, salsa, sour cream & herbs in a bowl. Mix together. 


Form the "lasagna"- 
Layer 2 soft tortillas then spread 1/2 the chicken mix on them, then a little cheese. 
Layer 2 more tortillas, then spread refried beans on them, then some more cheese.
Layer 2 more tortillas, the rest of the chicken mixture on them, then more cheese.
Finally layer the last 2 tortillas on top & more cheese.


Bake for 20 minutes or until the cheese on top is melted & the sides of the tortillas have begun to brown. Serve topped with scallions & a dollop of sour cream or salsa. Delish & so very easy. 

*Lishie tip- For the Chicken, I spray a foil-covered baking pan with cooking spray, then using a pastry brush, coat the chicken with a little olive oil, coriander & S & P. Bake @ 375 degrees for 35-40 minutes. Shred. Or to be easier, get a rotisserie chicken & break it into pieces.

Also, salsa is a GREAT fat free, cholesterol free component to add flavor to a meal!