The other day I was looking for a quick meal and a way to use some on stem tomatoes I had in the fridge and came up with this bruschetta chicken. There is no bread involved, but I’m not really sure what else to call it. I baked several plain boneless, skinless chicken breasts, diced the tomatoes and cooked them in a small pan on the stovetop with extra virgin olive oil, rosemary, and black pepper, then served the chicken on top of leftover jasmine rice with a shredded 5 cheese Italian blend on top. For someone who hasn’t been too adventurous in the kitchen until the diagnosis forced me to cook a lot more from complete scratch I was rather pleased with how quickly I thought of this.
- Classic Chicken & Dumplings
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