Here's What's Cooking...

I got this recipe through the "Weeknight Kitchen" from a favorite radio show of mine, The Splendid Table. You can find all manner of fun things on the website, http://www.splendidtable.org/. I really enjoy Lynne Rosetto Kasper's work there and on the podcasts.

This was very yummy, seemed very classy to me, and was not hard at all. Yeah! It scored an 11 out of 10 on the Mark scale. I served it with plain pasta, mixed veggies, and a salad...hey--I'm working with two kids 3 and under here. :) I will be making this again--I hope you try it out!

Passing the Frugality Test:
Rule #1: Use what you have first. Not having red onion on hand, I just used the plain ole' white one. I'm sure there's a difference in flavor, but it was still delicious.
Rule #2: Think small when it's something you don't use. Since this calls for 6 Kalamata olives and I don't keep those on hand, I picked up exactly 6 pitted ones from the olive/appetizer bar at the grocery store. 37 cents. They're more expensive this way per unit than in a jar I expect, but I didn't need a whole jar. I needed six--and I'll never use the others. (Except...I liked this so much I might just buy the jar for future use!)
Rule #3: It is fun to grow a couple of herbs! I trotted outside and made the first pull off my little basil plant! Would it have cost more than the $2.50 I paid for the plant to buy some fresh basil at the store? Oh yeah. And I'll be using basil again...so money saved.

Therefore, this recipe is approved by Katie's budget. :)

"Forking up bites of chicken and running them through this tomato essence is
my idea of Southern Italian home food. And time is on our side here because from
start to finish, the chicken takes maybe 20 minutes.

"You could certainly double up on the recipe so you have another batch
ready to reheat later in the week. Sautéed polenta, or beans braised with
greens, or a salad of orange wedges, shaved onion, and tart greens would each be
good with the chicken.

Sicilian Pan-Roasted Chicken Breasts
Serves 4

Cook to Cook: Every recipe we do has a subtext and it is this: Please use organic ingredients if possible. There is a difference in quality, and if raised as they should be,
they are better for the planet.

Good-tasting extra-virgin olive oil
4 boneless, skinless chicken breasts, rinsed and patted dry
Salt and fresh-ground black pepper
Generous pinch red pepper flakes
4 big cloves garlic, crushed and chopped
1 small to medium red onion, thin sliced
1/2 teaspoon dry oregano
6 pitted Kalamata black olives, coarse chopped
1/4 cup dry white wine (optional)
One 14-ounce can diced tomatoes, partially drained
10 fresh basil leaves, torn

1. Film a 12-inch straight-sided, heavy sauté pan with olive oil then heat over medium-high. Slip the chicken into pan (don't let pieces touch) and sprinkle with salt and the two peppers. Quickly sear on both sides until lightly browned (about 1 minute per side).

2. With a flat ended wood spatula, stir in the garlic, onion, oregano, olives, and wine,
if using. Reduce heat so pan liquid barely bubbles. Cover tightly. Cook 12
minutes (turning chicken once), or until chicken is firm when pressed. Remove
chicken to a plate to rest for 8 to 10 minutes.

3. Increase the heat to medium-high. Simmer down pan juices, stirring, for 30 seconds, or until syrupy. Blend in tomatoes. Boil rapidly to thicken the sauce. Taste for seasoning, then stir in basil. To serve, spread a little of the sauce in the center of individual dinner plates. Top with chicken and spoon the rest of the sauce over
them.

LYNNE'S TIPS
• The key to tender, juicy, lean cuts like chicken breasts is a fast high-heat sear to lightly brown both sides. This gives us that satisfying taste of caramelization. Then you do the real cooking very slowly over low heat. This keeps lean cuts like chicken breasts juicy. The last all important step is to let them rest at room temperature 8 to 10 minutes. This assures you lots of juice and tenderness.

• Use good-tasting, organic canned tomatoes packed in juice (not puree), such as Muir Glen. You don't want puree because often low grade tomato paste is used to thicken purees, which can ruin your cooking with nasty metallic flavors.
Copyright 2010 Lynne Rosetto Kasper"

What do you think? Is this a good idea for my blog? I thought I needed to diversify since I can't ever think of something to say...