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.


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