Every week, I feel like I blink and suddenly it’s hump day again. Which inevitably means that I’ve been eating whatever I cooked on Sunday for 2 days and that I’m right tired of it and craving something else.
So I spend at least one night a week trying to figure out a way to satisfy whatever craving I’m nursing; a way that won’t take an hour to finish. Because, as I’m sure you know by now, I don’t often have an hour to cook dinner on a mid-week night.
This week, that craving was chicken parmesan. (It still sounds delicious.) A problem since I didn’t have all the ingredients. I definitely didn’t have time to deal with the usual pre-dinner-crowd at the grocery store; at least, not before my hunger turned to crankiness and I ran over some poor defenseless soul with my cart in the snack aisle because they just weren’t moving fast enough.
Hungry becomes “hangry” rather quickly in my family.
So I decided it was best for everyone if I made do with what I had in the fridge. Which worked out pretty well, actually, and was finished in less than 30 minutes.
Ingredients (Serves 2)
1 chicken breast, boneless and skinless
2 vine tomatoes, chopped
1/2 medium onion, minced
3 cloves garlic, minced
2 T olive oil
2 T balsamic vinegar
2 T dried basil
salt & pepper to taste
1/2 c grated parmesan cheese
Preheat oven to 350F.
Combine olive oil and spices in an oven-safe dish. Dredge both sides of your chicken through oil mixture. Add all other ingredients (except for the cheese) to the dish, adding the balsamic last.
Bake for 10 minutes, then turn chicken over. Bake for another 10 minutes.
Pour cheese over top of chicken and bake another 5 minutes (or until chicken is cooked through).
Serve with a salad or over pasta, using the tomatoes and drippings as a light pasta sauce. Enjoy!