Quick dinner from the pantry – chix edition

This is one of those meals that I just threw together at the last minute because we HAD to eat something for dinner.  If it was just me, I’d be happy with a bowl of cereal but the rest of the family has this thing about wanting to eat at least one actual meal per day.

So, chicken breasts with sun-dried tomatoes and fresh mozzarella.

Purdue thin sliced boneless skinless chicken breasts were on wicked sale at $1.99 a pound.  I filled the freezer.
Purdue thin sliced chicken breasts were on sale at $1.99 a pound. I filled the freezer.

Either use thin slice boneless, skinless chicken breasts, slice them thinly yourself or pound them out.  You want it to cook quickly and a full width breast just isn’t going to do that.  I wanted to stuff them with something and we still have sun-dried tomatoes that we put up last year so I softened them in a bit of warm olive oil while I prepped the rest of the ingredients.

We also had some fresh mozzarella in the freezer from when it was on sale so I pulled a chunk of that.  I wouldn’t recommend freezing fresh mooz for a pasta salad or bruschetta but if you’re going to be cooking with it any subtle changes in the texture literally melts away.

Laid it all out, sprinkled some oregano and basil across everything and rolled them up.

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Figured some seasoned bread crumbs across the top would be good.

Covered the pan with foil (use one with edges, this is a juicy one) and baked at 350° till it was done.

IMG_5828Serve with rice, risotto or even just plain pasta or egg noodles.  Something to soak up the juices.

Very yum, quick and easy.

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