I don’t know about you but I struggle with meals in the summer sometimes. There are only so many salads one can make. It is way too hot to do anything today, especially cook. But thank goodness for air conditioning! So no baking, but some quick and easy low heat stove top cooking.
I bet you’re thinking, smooshed tomatoes? Smooshed? Yes, that is the proper term for this meal. Here’s the recipe, hopefully it makes more sense after you’ve read it. Enjoy!
Cook time: 30 minutes
2 Chicken Breasts
1-2 Cups Low Sodium Seasoned Bread Crumbs
3 Cups slices Grape Tomatoes
2 TBL Olive Oil
1/2 TSP Minced Garlic
1/4 TSP Red Pepper Flakes
Heat a large saucepan on medium heat
Heat a medium saucepan on medium heat
Flatten the chicken breasts and lightly whisk the egg, pouring it into a shallow bowl, pour the bread crumbs onto a plate.
Slice the tomatoes.
Coat the chicken breasts in egg both sides and coat both sides equally with bread crumbs, set aside.
Add the olive oil to both pans, add the garlic to the medium pan.
Wait a couple minutes, do a little dance, drink some wine (I suggest a sweet white for this meal).
Add the tomatoes to the medium pan and cover.
Add the chicken to the larger pan.
Wait five minutes, add the red pepper flakes to the tomatoes, toss to coat.
Cook five more minutes, flip the chicken.
Cook them both for five more minutes. Uncover the tomatoes and with a slotted spoon SMOOSH the tomatoes. They should be nice and squishy. Turn off the heat.
Check the chicken if it’s done and take off the heat. Serve the chicken with the tomatoes spooned over top.
Sprinkle with some fresh cut basil if you have it!