Chicken Pesto with Roasted Tomatoes and Garlic

 Chicken Pesto with Roasted Tomatoes and Garlic

I can literally throw this dish together in less than 5 minutes but you’d never know it.  It is packed with flavor is one of the best chicken dishes you will ever made.  Chicken so tender it melts in your mouth smothered in a mild basil pesto that gives it a ton of flavor so there’s no need to add other seasonings.  With little cherry tomatoes that pop in your mouth and a sweet garlic and onion that adds just the right of punch.  I promise you will love this dish and make it for years to come!

Chicken Pesto with Roasted Tomatoes and Garlic

2 lbs boneless, skinless chicken breasts (2 large or 3-4 average)

1 tablespoon olive oil

½ white onion, peeled and thinly sliced

½ teaspoon salt

½ teaspoon pepper

Cherry tomatoes, sliced in half

6 whole cloves garlic, peeled

2 cups of Basil Pesto Sauce, any brand

½ cup shredded Asiago or shaved parmesan cheese

Preheat the oven to 400 degrees.

Lay chicken breasts in a shallow baking dish and pat dry with a paper towel. Salt and pepper each breast on both sides. Spread the pesto sauce on top of each breast.

Arrange onion slices and cherry tomatoes around chicken. Add 2 to 3 garlic cloves on top of each chicken breast and drizzle everything with olive oil. Sprinkle with cheese. 

Cover dish with foil and bake in 400 degree oven for 15 minutes. Lower temperature to 350 degrees, uncover and bake an additional 15 minutes or until chicken is cooked through and the cheese is melted. Temperature should read at 165 degrees.

Slice chicken breasts and Serve.

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Stuffed Chicken Breasts

 

This was the perfect old fashioned southern Sunday dinner around our house when I was growing up. My Mom was a country cook and oh the things she could do with chicken.  But one of my favorites was when she would make this old fashion southern comfort food…..oh I can still taste it!

Stuffed Chicken Breasts

4 skinless, boneless chicken breast halves

Homemade stuffing (below) or 1 box Stove Top Stuffing mix

1 tablespoons olive oil

1 tablespoon butter

2 teaspoons garlic powder

Salt and pepper

Rinse, and pat the breasts dry with a paper towel.

With a slender knife cut a 3-inch pocket along length of thickest side of chicken (or have your meat department do this for you). Season each chicken breast with garlic powder, salt and pepper on both sides.

Preheat oven to 350 degrees.

In a heavy skillet, heat the oil and the butter over medium high heat.  When the oil is hot, sear the chicken breasts until golden brown, about 3 minutes per side. 

Transfer chicken breasts to a non-stick or parchment lined baking sheet with sides.  Chicken breast will not be done at this point.  Allow them to cool slightly enough to handle them.

Make your stuffing.

I have been known to use StoveTop stuffing mix when I need to speed up this recipe!

Homemade Stuffing

1/4 cup butter
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
2 1/2 cups chicken broth
1 pkg. (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Heat the butter in a 3-quart saucepan over medium heat.  Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.

Add the broth to the saucepan and heat to a boil.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.  Season with salt and pepper to taste.  

Stuff the chicken

Stuff each chicken breast pocket with stuffing. Place stuffed chicken breast in baking dish or baking pan with sides and brush with drippings left in skillet. 

Bake in 350 degree oven until temperature of breasts and stuffing reach 165 degrees on instant read thermometer. About 30-35 minutes. Remove from oven and tent loosely with aluminum foil. Set aside while you make the gravy.

Make the gravy

3 tablespoons pan drippings

3 tablespoons all-purpose flour

1 1/2 cups chicken broth or more if need

2 tablespoons heavy cream

Heat the pan drippings in a skillet over a medium-high heat. Whisk in the flour to make a paste. Cook this paste for a minute or two to remove any raw taste of the flour. Whisk in  one-third of the chicken broth. The mixture will get very thick after a moment or two. Add the next third of the liquid, and whisk, making sure all lumps are removed.

Once the mixture has thickened fully, add the cream. If your gravy is too thick to your personal liking you can add more broth to get it to the consistency that you like.  Salt and pepper to taste.

I love to serve this southern dish with creamy mashed potatoes!  Pour gravy over chicken and mashed potatoes!  YUM!

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Roast Chicken (or turkey) and Sweet Potatoes

Roast Chicken and Sweet Potatoes

 

 

 

 

 

 

 

 

 

 

 

Perfectly juicy and tender slices of chicken (or turkey) breast alongside buttery sweet potatoes and caramelized onions.  A sheet pan dinner bursting with flavor and ready in just 50 minutes!  Seriously delicious!  This is a perfect dinner for just two.

Roast Chicken and Sweet Potatoes

1-2 lb Chicken breast 

2 tablespoons olive oil 

2 teaspoons pepper, divided 

2 teaspoons sea salt, divided 

1 yellow onion, diced 

2 medium sweet potatoes, cut and diced (about 2 cups) 

4 oz butter, melted 

1/4 cup minced garlic 

1 teaspoon poultry seasoning

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon of sage

 

Preheat oven to 350 degrees. 

 

 

 

 

 

 

 

 

 

 

 

 

Season turkey with salt, pepper, thyme, sage, rosemary, and poultry season on both sides. 

 

 

 

 

 

 

 

 

 

 

 

 

In a large, heavy pan, heat olive oil until light and shimmery. 

 

 

 

 

 

 

 

 

 

 

 

Sear until brown on all sides, about 2-3 minutes per side. 

 

 

 

 

 

 

 

 

 

 

 

 

While turkey is searing, add sweet potatoes and onions to baking sheet.

 

 

 

 

When turkey has browned on all sides (but not cooked through), place on baking sheet in the middle of onions and potatoes. 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the pan drippings over the entire pan.

 

 

 

 

 

 

 

 

 

 

 

 

 

Roast in oven for 35-40 minutes, until 165 degrees internal temperature. Remove from oven and let rest at least 10 minutes before slicing turkey to let the meat rest and give the juices time to redistribute. Serve and enjoy! 

 

 

 

 

 

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Ham and Egg Hash

Ham and Egg Hash

 

 

 

 

  

 

Seasoned hash browns topped with fresh eggs and ham, and then covered until the eggs are just set.  This one-pan ham and potato hash is on the table in minutes with almost no dishes to wash!  You can add the ingredients you like. I kept mine simple with just ham and eggs and hash browns. 

Ham and Egg Hash

1 tablespoon olive oil

2 tablespoons butter

½ cup onion diced

4 cups Simply Potatoes hash browns 

1 ½ cups diced ham (I use ham steak cut up)

4 eggs

salt and pepper to taste

 

 

 

 

 

 

 

 

  

 

 

Heat olive oil in an ovenproof skillet over medium heat. Add onion and cook until softened, about 5 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in hash browns, ham, and any other veggie you might want to use. Cook until the hash browns are lightly browned, stirring occasionally.

 

 

 

 

 

 

 

 

 

 

 

 

Press the back of a spoon into the hash browns to create 4 wells. Crack a fresh egg into each well. Season with salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

Immediately cover with tight fitting lid and allow the eggs to steam until over easy or the way you like them.  

 

 

 

 

 

 

 

 

 

 

 

 

You can also bake (350 degrees) for 12-15 minutes or until the eggs are set and cooked to your preference. *Note, the eggs will continue to cook once removed from the oven so do not overcook.

 

  

Eggs will set nicely when you keep a lid on the skillet.

 

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