We've been trying to use some of the older stuff out of the pantries and for the first time in a long time I'd felt a bit like experimenting with new things. I'd had a jar of oil-packed sun-dried herbed tomatoes hanging around for a while; the jar of capers that went with them had been purged in one of Dottie's "if it doesn't have a date it's going" rampages.
I went through my recipes and couldn't find the one that I originally was going to make...searched on-line and found something close. Modified it a bit, fixed it on Sunday and it was OK enough Dottie wanted it again last night (so the tomatoes that weren't used could go in the trash today since they were dated '07). Last night I hit it pefect:
Baked chicken and sun-dried tomatoes
Two thawed chicken breasts
1/4 cup balsamic vinegar
1 tablespoon Italian seasoning (original called for marjoram, didn't have it...)
2 tablespoons water
10-15 oil-packed sun dried tomatoes, sliced or chopped
Line a 9x9 glass pan with foil (because this burns a bit) then rub the foil with olive oil.
Place chicken breasts in pan
Mix vinegar, seasoning, water and tomatoes in a small mixing bowl; pour or spoon over chicken
Bake 25 minutes at 425 degrees or until chicken reaches 160 internal temperature.
Serve with the tomatoes spooned back over chicken...
Sunday night I sided it with some angelhair pasta and garlic bread; last night it was baked potatoes, which bake at the same temp, so it was an really easy meal.
The original recipe called for using a 9x13 pan with the 1/4 cup mix but that cooked up a bit dry; using the 9x9 last night it came out moist and perfect!
I hope the week is being kind to each of you!