January 27, 2010

My favorite dish

For Christmas 3 years ago Spencer's parents gave me my new best friend in the kitchen.

"30-minute recipes" from the editors of Cook's Illustrated is the most informative, well written and fully explained cookbook that I have ever seen. Every single recipe that I try is fabulous and receives multiple compliments, and recipe requests from anyone who gets the pleasure of eating it. The meals taste like I have been slaving away for hours, but in reality it only takes 30 minutes until i'm done. This recipe in particular "Pan-Roasted Chicken Breast with Artichokes & Cherry Tomatoes" has become my go-to for an impromptu dinner party, or a light healthy dinner. The recipe calls for bone-in chicken breasts with skin, but I find that it's just as tasty with boneless, skinless chicken breast and substitute it to cut the calories, and because that is what can be found in our freezer on most days.

~ Pan-Roasted Chicken Breast with Artichokes & Cherry Tomatoes ~

You will need:
4-Split bone-in chicken breasts (I use boneless, skinless)
Salt and Pepper
5 tbs - Olive Oil
2 boxes - Frozen Artichoke hearts
1pint - Cherry tomatoes
2 tbs - Capers (drained and rinsed)
2 tbs - Lemon juice
1 - Garlic clove (minced)
1tsp - Minced fresh oregano leaves (½ tsp dried)

1. Move over rack to the lowest position. Pre-heat oven to 450 degrees.
2. Defrost chicken and pat dry with paper towels. Season with salt and pepper
3. Add 1 Tbs of olive oil to a 12 inch skillet and heat until just smoking. Brown chicken on skin side, about 5 minutes. If using boneless/skinless than the chicken won't brown. Just sear the chicken for a few minutes on each side to help seal in the juices and flavors.
4. Place frozen artichokes in microwave-safe bowl and cover with plastic wrap. Cook for 2 minutes, remove, toss with salt & pepper, re-cover and cook 2 more minutes.
5. Transfer chicken, skin side up, to a baking dish and bake until thickest part registers 160 degrees, 15–20 minutes.
6. While chicken cooks, pour off any grease in skillet, add 1 Tbs of olive oil and return to medium heat until shimmering.
7. Add artichokes, stirring occasionally, until golden brown, about 8 minutes.
8. Stir in tomatoes and capers and cook till tomatoes are lightly wilted about 2 more minutes.
9. Whisk remaining 3 Tbs oil, lemon juice, garlic, oregano and red pepper together. Drizzle on chicken and veggies before serving.
10. Enjoy!

Not only is this recipe easy, but it tastes fantastic and is filled with nutrients and healthy fresh flavors. Try it out tonight and let me know how it goes!!!

Anyone have a favorite recipe that is simple, healthy and delicious? Please share!

~ &hearts ~


Rasha said...

yumm that sounds good,. I might have to try this!

Ela said...

Sounds divine.
Ahhh some of my BFs are my cookbooks to - my recipes, I'd be lost w/o them!

bananas. said...

30 minutos? Thats it??? Wow...even i can make that. I need to get my hands on that book. Oh the things i could make...the people i could impress. Ha!

Jules said...

Sounds good - definitely will have to try it!

(Wish I could offer a recipe but sadly I just don't cook)

Elizabeth said...

Post more of these please! :)

~KS said...

This is going in my recipe box ASAP!!! I love new recipes... I will try to post an extra tasty one next week on my Tasty Tuesday post for you :)

Giovanna said...

i'm gonna have to try this recipe. looks fantastic!