How many times do you jump in the car to drive home and while you’re dodging the traffic frantically try to think what you’ve got in the fridge, that you can turn into an awesome dinner - or any dinner really.
What you need is a list (maybe just in your head) of your favourite, ‘throw together’ meals. To help you out, I thought I’d share with you each week a few of my own quick and easy dinner recipes.
The one I’m loving at the moment is Chicken with tomato, basil and mozzarella. Even though it’s quick and easy, it looks amazing and is such a great flavor combination you could even recycle it for when times when you need something fancy.
Chicken with Basil, Tomato and Mozarella
Warm your oven to 180 degrees. If you’re feeling really hungry, chop up some potatoes into wedges, toss them in a bit of oil, and get them cooking in the oven while you start on the chicken.
Take however many chicken breasts you need (1 per person) and cut each one through horizontally so it is ‘butterflied’. Looks a bit like a butterfly when you’ve finished and should be nice and flat, but still joined down the centre.
Put 2 slices of tomato on one side of each breast. Top with Mozzarella cheese (if you have any, otherwise cheddar would do). Add 4 or 5 basil leaves on top. Fold over the top of the chicken breast (sort of put the lid on top of the tomato etc) and secure it all together with a toothpick or bit of twine/string.
Pop the chicken breasts in the fry pan and lightly brown on each side. Remove from pan and place in baking dish. Pop in the oven for about 15 minutes until cooked through.
This is your chance to whip up a salad. When the chicken is cooked, serve it with some basil pesto (if you have any) or just plain old tomato sauce will do. Top with a few extra basil leaves for an impressive look.
Too easy 😊