I’ve been preparing chicken this way forever. It began one night when I was late figuring out what to fix for dinner, but I had chicken on hand, and then I raided my pantry. My family loved it, and it became a “go-to” easy weeknight meal for us. The favorite part for me is the addition of kalamata olives and sun-dried tomatoes – I could eat those 2 items every day if I could! I buy the Sun-dried tomatoes brand below – love that they are already julienned!
CHICKEN WITH SUN-DRIED TOMATOES,
KALAMATA OLIVES AND ARTICHOKES
TWICE BAKED SPAGHETTI SQUASH
ROASTED BRUSSEL SPROUTS
REESE CUP CAKE (aka Chocolate Sheet Cake
with Peanut Butter Frosting)
CHICKEN WITH SUN-DRIED TOMATOES, KALAMATA OLIVES AND ARTICHOKES
2 lbs boneless chicken breasts
Salt and pepper
2 TBSP extra virgin olive oil
1/2 cup chopped sun-dried tomatoes (packed in oil)
1/2 cup pitted kalamata olives
1 small jar marinated artichoke hearts, drained
2 garlic cloves, minced
1/4 cup fresh basil, chopped coarsely (or 1 TBSP dried basil)
1/2 cup chicken broth
Fresh grated parmesan cheese
Cut the chicken breasts into 1-2 inch pieces. Salt and pepper the chicken.
Then place the olive oil in a large pan over medium-high heat. Add the chicken and sauté until browned on all sides ~8-10 minutes.
In a food processor, add the sun-dried tomatoes, olives, artichokes, garlic and basil.
Pulse a few times – – – you don’t want mush.
Add the mixture to your pan of chicken and stir to soften ~ 2-3 minutes. Add the chicken broth and partially cover the pan. Cook for 10-15 minutes until the chicken is cooked through.
Place on a serving dish and top with parmesan cheese.
TWICE BAKED SPAGHETTI SQUASH
(Adapted from Asweetlife)
(Adapted from The Black Peppercorn)
1 pint cherry or grape tomatoes
3 TBSP olive oil
1 tsp dried oregano
freshly ground black pepper
Preheat oven to 450 degrees F. If tomatoes are large, cut in half.
On a rimmed baking sheet, toss cherry tomatoes with olive oil, and oregano. Season generously with salt and pepper.
Bake for 15-20 minutes or until tomatoes are wrinkling and beginning to release juices. Serve warm or at room temperature.
For the Chocolate Sheet Cake:
2 cups granulated sugar
2 cups all-purpose flour (sifted to get rid of any lumps)
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 cup unsalted butter
1/4 cup cocoa powder
1 cup hot water
For the Peanut Butter Frosting:
3 cups sifted powdered sugar
1/2 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
Reese’s Peanut Butter Cups, chopped-optional
To make the sheet cake:
Preheat oven to 350 degrees F. Grease an 11×17 sheet pan and set aside.
In a large mixing bowl, whisk together sugar, flour, baking soda, and salt.
In a separate bowl, whisk together eggs, buttermilk, and vanilla extract. Set aside.
In a small sauce pan, melt the butter on medium-low heat. Whisk in the cocoa powder and hot water.
Turn up the heat to medium-high and bring the mixture to a boil. Add the melted butter mixture to the dry ingredients and mix until smooth.
Stir in the egg mixture and mix until ingredients are combined.
Pour the batter into the prepared sheet pan and tap on the counter a few times to distribute the cake batter evenly.
Bake the cake for 18 minutes, or until a toothpick comes out clean when inserted in the center.
While the cake is baking, make the peanut butter frosting. In the bowl of a stand mixer, combine the sifted powdered sugar, milk, peanut butter, and vanilla extract.
Beat with the beater blade until smooth.
Frost the chocolate sheet cake as soon as you remove it from the oven. The peanut butter frosting will spread easily over the warm cake.
After about 10-15 minutes you can sprinkle chopped up Reese’s Peanut Butter Cups over the frosting, if desired. Any sooner and you have melted Reese’s candy on the cake.
Let the frosted cake cool to room temperature. Cut into squares and serve.