Posts Tagged Tomatoes

CHICKEN CAPRESE

4 November 2009
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3 medium tomatoes, cored and chopped
6 oz. mozarella, cut into small cubes
2 tbs. olive oil
1 tbs. balsamic vinegar
1/2 tsp. salt
1/4 – 1/2 tsp. freshly ground pepper
3 tbs. fresh basil, chopped
4 boneless, skinless chicken breasts
1 cup balsamic vinaigrette
2 eggs
1/2 to 1 cup bread crumbs

1. In a medium sized bowl, combine tomatoes, mozzarella, oil, balsamic, salt, pepper and basil.  Mix to combine.  Cover and set aside.

2. Place chicken breasts between two pieces of was paper, and pound until thickness is uniform.  Place chicken breasts in resealable plastic bag and add vinaigrette. Marinate for 30+ minutes.

3.  Whisk eggs and place in shallow bowl.  Place breadcrumbs in second shallow bowl.   Dip marinated chicken into eggs, then into bread crumbs. Sprinkle with salt and pepper.

4.  Heat 2 tbs. olive oil in large skillet over medium-high heat.  Add chicken and cook 5 – 10 minutes on each side, or until juices run clear.  Turn if necessary to avoid burning.

5. To serve, place chicken on pasta (or simply on the plate), and top with a spoonful of Caprese Salad. Garnish with fresh basil, if desired.

STEAK AND VEGGIES with WINE SAUCE

2 November 2009
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2 tbs. olive oil
2 medium zucchini and/or yellow summer squash, sliced
1 large onion, cut into thick wedges
3 – 5 cloves garlic, chopped
1 tsp. dried rosemary, crushed*
1 lb. beef sirloin
salt and pepper
1/2 c. dry red wine
3 – 4 medium tomatoes, chopped
2 tsp. oregano*
2 tsp. basil*

1. In a large skillet, heat 1 tbs. of the oil.  Cook the zucchini, onion, garlic, and rosemary in the hot oil over medium heat for 6 – 7 minutes or until vegetables are crisp-tender, stirring occasionally.  Remove from skillet, and set aside.

2. Cut steak into 4 serving-size portions.  Add remaining oil to skillet.  Sprinkle steak with salt and pepper and add steak to hot skillet. Cook over medium-high heat for 6 – 8 minutes or to desired doneness, turning once.  Transer to a serving platter, reserving drippings in skillet.  Keep steaks warm

3. Add the wine to skillet, scraping up any browned bits on bottom.  Stir in tomatoes, oregano and basil.  Bring to a boil.  Boil gently, uncovered about 5 minutes or until slightly thickened.  Return cooked vegetables to skillet.  Cook and stir until heated through.  Spoon over steaks.


*You can also use fresh herbs…

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