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Danielle. July baby. San Francisco, CA. Communications Studies @San Francisco State University. In love.
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Recipe: Chicken with bruschetta topping
Teresa Giudice, from her cookbook “Fabulicious! Fast & Fit”
3 ripe plum tomatoes, seeded and cut into 1/2-inch dice
1/2 cup finely chopped onion
1 medium celery rib, cut into 1/4-inch dice
1/4 cup dry white wine
2 tablespoons chopped fresh Italian parsley
2 tablespoons extra-virgin olive oil, plus more for the pan
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
4 boneless, skinless chicken breast halves, or about 1.5 pounds
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Position a rack in the upper third of the oven. Preheat the oven to 450 degrees Fahrenheit. Lightly oil a 13x9-inch baking pan.
Combine the tomatoes, onion, celery, wine, parsley, oil, garlic and red pepper flakes in a medium bowl. Set aside while the oven is preheating.
One at a time, place a chicken breast half between two plastic storage bags. Using a flat meat pounder or a rolling pin, pound the chicken until it is 1/2-inch thick. Season with the salt and black pepper.
Arrange the chicken in the prepared baking pan. Spoon equal amounts of the tomato mixture over each chicken breast half, then pour any of the liquid in the bowl around the chicken. Bake until the tomato mixture is hot and the chicken is opaque throughout, which takes between 15 to 20 minutes.
Transfer each chicken breast half with its topping to a dinner plate, then pour the pan juices on top. Serve hot.

Serving Size

Serves four
______________
Making this for dinner tonight! I’m going to coat it in a little panko & also put some thin slices of lemon on it while it’s baking for some extra flavor! I saw Teresa making it on the Today Show (or something like that!) this morning so I thought I’d make it for dinner (: It’s something like 270 calories per serving, I believe!

*note: picture is from a random google search. 

Recipe: Chicken with bruschetta topping

Teresa Giudice, from her cookbook “Fabulicious! Fast & Fit

  • 3 ripe plum tomatoes, seeded and cut into 1/2-inch dice
  • 1/2 cup finely chopped onion
  • 1 medium celery rib, cut into 1/4-inch dice
  • 1/4 cup dry white wine
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons extra-virgin olive oil, plus more for the pan
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 4 boneless, skinless chicken breast halves, or about 1.5 pounds
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Preparation

Position a rack in the upper third of the oven. Preheat the oven to 450 degrees Fahrenheit. Lightly oil a 13x9-inch baking pan.

Combine the tomatoes, onion, celery, wine, parsley, oil, garlic and red pepper flakes in a medium bowl. Set aside while the oven is preheating.

One at a time, place a chicken breast half between two plastic storage bags. Using a flat meat pounder or a rolling pin, pound the chicken until it is 1/2-inch thick. Season with the salt and black pepper.

Arrange the chicken in the prepared baking pan. Spoon equal amounts of the tomato mixture over each chicken breast half, then pour any of the liquid in the bowl around the chicken. Bake until the tomato mixture is hot and the chicken is opaque throughout, which takes between 15 to 20 minutes.

Transfer each chicken breast half with its topping to a dinner plate, then pour the pan juices on top. Serve hot.

Serving Size

Serves four

______________

Making this for dinner tonight! I’m going to coat it in a little panko & also put some thin slices of lemon on it while it’s baking for some extra flavor! I saw Teresa making it on the Today Show (or something like that!) this morning so I thought I’d make it for dinner (: It’s something like 270 calories per serving, I believe!

*note: picture is from a random google search. 

  1. dnllmchll posted this