Wednesday, November 9, 2011

Mediterranean Chicken

I think it's very important to always have several dishes that you can whip together in a pinch.  This is a wonderful dish that will forever be in my repertoire.  It's tasty, healthy, and you can personalize each piece of chicken to the eater's taste.  You could serve this to guests or eat it when you're home alone one night.  I am all about taking the time to cook a wonderfully delicious meal, but this is truly the best of both worlds.  And it's filling.  Throw a pot of chicken stock and quinoa on the stove and you've got yourself a very filling and satisfying supper!

You only need a few items for this meal and you probably have most of them in your cabinet already.  This was one of the dishes I made with Emily in our epic cooking day.  Oil a casserole dish and lay four chicken breasts down.  Sprinkle with some of your favorite herbs.  I chose rosemary and thyme for this one.  Chop a tomato or use a can of tomatoes and evenly spread over the top.  Drain a can of artichokes and also spread over the top.  I also like to add kalamata olives and I would saute some onions or add some chopped leeks to give it a little more flavor.  Dice a clove or two of garlic and distribute evenly.  Roast for 25-30 minutes on 350 until the chicken is cooked.  Sprinkle some feta or mozzarella cheese over the top and put it back into the oven just to melt the cheese.  Voila.

It's a meal you can eat a lot of without feeling bad!  But who am I kidding... I eat a lot and don't usually feel bad.  What's your favorite healthy meal in a pinch?

Mediterranean Chicken
4 chicken breasts
2 whole tomatoes chopped or 1 14.5 ounce can of chopped tomatoes
1 14.5 ounce can of artichokes
olive oil
feta or mozzarella cheese
1-2 teaspoons thyme and rosemary, each
kalamata olives (optional)
leeks or onions (optional)

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