Chicken with Caramelized Lemons and Roasted Cherry Tomatoes

This recipe is a one-dish wonder! The lemons and tomatoes provide great, light flavors to make this dish a summer-time staple! You can easily double the ingredients below to feed more than two. Serve with a green veggie or a light salad on the side, and you've got the perfect summertime meal!

Ingredients:

2 boneless, skinless chicken breasts
1 large lemon
1 cup of cherry tomatoes
1.5 tbsp olive oil
1/2 tsp dried parsley (1tsp of fresh may be subbed... or, you can just omit it altogether)
garlic powder
pepper
salt

Directions:
Heat a cast iron skillet and olive oil to medium-high heat. Preheat oven to 400F.
Season the chicken breasts with garlic powder, salt and pepper.
Pan fry the chicken breasts for 1-2 minutes per side until browned (chicken does not need to be cooked through at this point, it will finish in the oven).
Slice the lemon in half and place the halves cut-side down in the pan.
Pour the cheery tomatoes into the pan and position them around the chicken and lemons.
Sprinkle the parsley on top and place the skillet into the preheated oven for 15 minutes OR until the chicken's juices run clear and the tomatoes are roasted.
Once you remove the skillet from the oven, gently rub the caramelized lemons over the chicken breasts before serving. For more lemon flavor, squeeze the lemons over the chicken - the caramelized pulp should create a thick glaze for the chicken.

Enjoy!
XO - K

Vegetable Parmesan (Eggplant, Zucchini, Squash)

This is one of my favorite Italian recipes! I had been wanting to make a hearty, meatless meal for a while. One that would satisfy the men in my life (brother and bf) who believe that a meal is incomplete without meat. This did it! I didn't even tell them it was meatless until after I got their votes of approval... sneaky, I know. I also made this dish gluten-free for Mom, who is sensitive to the stuff. The best thing about this recipe? Its even better the next day. You just can't beat dishes that make great leftovers.

Ingredients:
1 eggplant
2 medium zucchini
2 medium squash
1 bunch fresh basil leaves
1 jar of marinara sauce
3 eggs
splash of milk
1 ball of fresh mozzarella cheese, sliced
1 cup shredded mozzarella cheese
1/4 cup freshly shredded parmesan cheese
1 box of bread crumbs (I used gluten free and seasoned them myself, regular Italian seasoned is fine)
Italian seasoning
garlic powder
salt
pepper
Olive oil for pan frying veggies

Directions:

Preheat oven to 350F.
Chop eggplant, zucchini and squash into 1/2 inch slices.
Combine eggs with milk, salt, and pepper.
Mix together the breadcrumbs, garlic powder, and Italian seasoning to taste, if you aren't using pre-seasoned breadcrumbs. If you are, throw in some garlic powder anyway...because garlic is wonderful.
Spray a casserole dish with cooking spray or rub with olive oil. Set aside.
Pour a few tablespoons of olive oil in a skillet and heat to medium.
While the skillet is heating, begin dipping the veggies in the egg mixture, then into the breadcrumbs to coat them.
Once the skillet is heated, pan fry the veggies in the skillet until they are golden brown and can be easily pierced with a fork. Place the pan-fried veggies on a paper-towel lined plate to drain any excess oil.
Begin placing the first layer into the bottom of the casserole dish. Pour 1/3 of the marinara sauce over the vegetables. Top with 1/2 cup of shredded mozzarella, a few basil leaves, and 1/3 of the slices of fresh mozzarella. Repeat layering 2 more times until all veggies are used. Top with leftover marinara, basil leaves, and mozzarella slices. Sprinkle parmesan on the top.

Place in oven, uncovered, for 20 minutes. Let stand 5 minutes. Enjoy!

Variations: You could add meat sauce or prepare with chicken to make this dish even heartier. Also, if you prefer to use all eggplant, that works well too! There is a lot of room for variation in this recipe.

Stuffed Chicken Breasts

Stuffed Chicken Breasts

These stuffed chicken breasts are the bomb! Seriously, its like a flavor explosion in your mouth! I have made these a few different ways, but tonight's dinner is chicken stuffed with spinach, roasted red peppers and goat cheese (and a few other staple pantry ingredients) and wrapped in prosciutto. This recipe is fairly easy to prepare and certain to impress! Its perfect for a tasty weeknight meal and fancy enough for guests. You can take this recipe and tweak it to suit your taste pretty easily.

RECIPE:

4 boneless, skinless chicken breasts, trimmed and pounded thin

2 cups of spinach, chopped

1tsp minced garlic

1/4 cup of roasted red bell peppers, roughly chopped

4 basil leaves

1, 4 oz container of goat cheese crumbles

1 package of prosciutto

drizzle of olive oil

salt and pepper to taste

Preheat oven to 350F.

Mix spinach, garlic, bell peppers, goat cheese, salt and pepper together in a large bowl. Be careful not to over stir and make the goat cheese spread too much, just mix lightly. If it looks dry, you can add a drizzle of olive oil and mix a little more.

Next, place the chicken in a greased baking dish and sprinkle the exposed side with salt and pepper. Spoon the spinach mixture evenly onto the middle of each breast. Top with torn basil leaves. 

Please excuse my toes...

This next step is the trickiest, but its manageable. Take the ends of the chicken breast and bring them together, lay the prosciutto on top and tuck the ends of it underneath the chicken breast. This should create a wrap or pocket for the stuffed chicken.

Brush the prosciutto lightly with olive oil and bake on 350F for 25 minutes ( or until the juices run clear - adjust time depending on the size of your chicken breasts).

They are pictured above with a side of Mom's Zucchini Boats recipe! 

For variation - try subbing roasted red peppers for sun dried tomatoes, and goat cheese for feta! Great mediterranean flare! Also, non-pork eaters, simply leave off the prosciutto and rub the breasts with pesto for either recipe - it is delicious!