- Losing My Mind
- My Perfect Memory
- It's A Miracle: I Ate Tomatoes, and I Liked It
- Tomato Lovers Chicken
- Tomato Bruschetta Chicken
So based on my recent kitchen adventure and the recipe it's self; I am leaving the title of this blog entry up to you, since I couldn't decide
So I went and asked Eric (my boyfriend) if had seen them and he said that he had and that he threw them away. I asked why (in a shrieking, high pitched voice). He said that on Monday he went to get a drink and saw the tomatoes and basil and thought they looked bad. He said he thought he was helping me and doing a favor by throwing them out!
So I had to think quickly (since my chicken was done by now). I still wanted to make this chicken. So I pulled out regular Roma tomatoes cut them up and used them and had to sadly do without the basil. This version turned out fine but was much better when I made it before using the cherry tomatoes. The cherry tomatoes just have a great, sweet flavor when they are roasted.
(just Photo shop basil and cherry tomatoes in)
Tomato Bruschetta Chicken
4 boneless, skinless chicken breast
1/2 cup tomato vinaigrette salad dressing (you can use more if you like)
1 pint cherry/grape tomatoes, cut in half (not pictured, Roma tomatoes were substituted)
1 tablespoon seasoned olive oil
1 garlic clove, minced
2 tablespoons onion, diced
Basil, chiffinade (not pictured)***
1/3 cup Parmesan cheese, thinly sliced
Marinate chicken in salad dressing for several hours or over night. Preheat oven to 350 degrees F. Arrange chicken in a glass baking pan. Bake at 350 for 35-40 minutes. Arrange tomatoes, garlic and onions on a baking sheet. Drizzle with seasoned olive oil. Place tomatoes in oven for the last 15 minutes of the chicken’s baking time. Remove tomatoes and chicken. Plate chicken and top with roasted tomato mixture, some basil and Parmesan cheese.
***Tip for my Kitchen Challenged sister (you know who you are).(Hey that would be a good idea for a blog, Rach, "The Adventures Of The Kitchen Challenged") To chiffinade something means to cut something (usually herbs or spinach) into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.
The reason one of the possible titles for this blog entry was "It's A Miracle: I Ate Tomatoes, And I Liked It," is because I have been a self proclaimed tomato hater for my entire life. I can even remember my very first times trying to eat tomatoes as a kid and gaging uncontrollably(horrible and life haunting experience). However, as I have grown and matured my palate and I have discovered that if cooked the right way or added to the right foods, that I (and I can't believe I am writing this) actually like tomatoes. I really like tomatoes (specifically cherry/grape tomatoes) roasted. They become so sweet and tasty when they are cooked that way. You should try eating them that way, if you too are a self proclaimed tomato hater.