Winner, winner…chicken dinner
September 12, 2012 § 3 Comments
For today and tomorrow, I thought I’d post a couple of easy to prepare chicken recipes. Now that school has started, there’s even more to do in the evenings…even though Dave and I don’t have kids, we are actually in school ourselves. Dave takes classes, and I teach the occasional class. So, who really has time to stand around in the kitchen, and prepare complicated meals? We certainly don’t.
Easy one-dish healthful meals are our favorites. For today, I’m sharing our friend Cheryl’s Mediterranean-style chicken with angel hair pasta. Cheryl comes over sometimes and cooks us dinner (how lucky are we, to have a friend like that?). This meal starts with pieces of uncooked chicken breast, and it goes together very quickly.
Cheryl’s Mediterranean chicken with pasta
2 uncooked skinless, boneless chicken breasts, lightly pounded flat
1 shallot, minced
2 cloves garlic, minced
½ c. cherry tomatoes, cut in half
1 small fennel bulb, sliced thin (or 1 cup artichoke hearts)
¼ cup green or Kalamata olives, sliced
1 tablespoon capers
2 sprigs thyme
3 tablespoons olive oil
3/4 cup artichoke hearts
¼ cup torn basil leaves
salt and pepper to taste
Cooked angel hair pasta
Preheat oven to 400-degree fahrenheit oven. Season chicken breasts on both sides with salt and pepper. Sprinkle lightly with red pepper flakes. Place in a baking dish. Combine the shallots, garlic, tomatoes, fennel, olives, capers and thyme leaves in a mixing bowl. Drizzle olive oil over the vegetables and season to taste with salt and pepper. Cover chicken with the vegetable mixture and add a little more oil. Bake 25-30 minutes at 400-degrees fahrenheit until chicken is cooked through. Cut chicken into bite-sized pieces. Sprinkle with basil leaves. Serve over angel hair pasta. This serves 2-4.