Just back from the beautiful island of Oahu, Hawaii and I've got a few ideas up my sleeve inspired by our vacation. But, this was the dinner I made us the day we arrived back - all tired out from our red-eye flight with wee Scarlet and after a very quick trip to the grocery store and not a lot of time or energy to make something tasty for dinner. Look out for a run down of some of my favourite food experiences from Oahu (I'm hoping to get to this on the weekend!). And more recipes of course.
Sundried tomatoes are so sweet and full of flavour and the oil in the jar is just right for drizzling over top of chicken breasts before placing in the oven with a few other tasty additions. A bit of water in the baking dish, along with a bunch of garlic cloves, mushrooms and onion circles - and there is most of your dinner right there. I steamed some broccoli and carrots and served brown basmati rice alongside. Yum!
Kid's Stuff: Scarlet, our almost 19 month old, loves chicken (most of the time) and seems to really like sundried tomatoes - so she liked this dish a lot. We drizzled some of the 'juice' on top of the rice, broccoli, and chicken and she gobbled it all up! A sure-fire hit.
This isn't really a recipe in the sense of me spelling out specific amounts - more just something to inspire you - but here is what I did, approximately:
Ingredients:
- chicken breasts (in this case, three)
- 4 to 5 sundried tomatoes, in oil, chopped (more or less depending on your taste and how much chicken you are cooking)
- 1 to 2 tablespoons (15 to 30 ml) oil from jar of sundried tomatoes, drizzled over chicken
- an entire bulb of garlic, cloves peeled but left whole, ends trimmed
- 1 onion, sliced (or chopped)
- 6 to 8 button mushrooms (or other variety), approximately, sliced
- 1/4 cup (60 ml) water, poured into base of baking dish
- 1 tablespoon (15 ml) dried basil
- 1 tablespoon (15 ml) dried oregano
- a few grinds each of salt and pepper
Method:
Preheat oven to 375⁰ F (190⁰ C).
Remove sundried tomatoes from jar and chop. Set aside.
Separate and peel the cloves of garlic from the bulb. Trim ends, Spread over base of baking dish.
Peel and slice onion. Spread over base of baking dish.
Wipe and then thinly slice the mushrooms. Spread over base of baking dish.
Place whole chicken breasts on top of the onions, mushrooms and garlic in baking dish.
Pour the water into the baking dish.
Evenly disperse the chopped, sundried tomatoes on top of the chicken breasts.
Sprinkle the basil and oregano on top of the chicken breasts and the entire baking dish.
Add a few grinds each of salt and pepper.
Drizzle the oil from the sundried tomato jar over the chicken breasts.
Cover with foil or place a lid on top. Bake for about a half hour or until the chicken breasts are cooked through. Serve with some vegetables and rice, quinoa or potatoes and drizzle the delicious 'juice' over top of everything!
