First of all, can we talk about that plane crash at SFO? Wowzer. Very scary but also crazy that people walked away from the plane. Out of the 200+ people on the plane, only two were killed and while that is NEVER a positive thing, that is pretty remarkable. We keep hearing tidbits about what happened including the latest that the pilot was in training and had only 40 hours of flight time on that plane!
This morning began with some WIMBLEDON. We were up by 8am to watch the match and how thrilling it was!! You can tell Evie was excited...
After so many years or playing, reaching the Semi's and of course, last year's Wimbledon final, it was so great to see Murray win!
Back to Evie for a second...
She has this thing on her face. We thought she had a cyst or got stung by a bee because she had this big bump on her face. Then, the bump burst the other day...
Erik went surfing again today and I finished my project and did some chores. Then, we took Evie to Tilden Park to get some running in.
Got some errands done and then we had a DELICIOUS dinner using some ingredients from Erik's garden.
Yum....tomatoes and basil. Yes, purple basil!
I made this recipe and it was delish!
Tomato Basil Chicken
Ingredients: (4 servings)
- 2 chicken breasts
- kosher salt and black pepper
- 2 Tbsp extra virgin olive oil
- 2 cups chopped fresh tomatoes
- 2 tsp minced fresh garlic
- 4 Tbsp cold butter
- 1/2 cup fresh basil, chopped
- freshly grated Parmigiano reggiano cheese, for garnish
Season chicken breasts with kosher salt and fresh cracked black pepper. Add a couple of tablespoons of extra virgin olive oil to your skillet. This may seem like quite a bit, but it will form the base for the sauce. While waiting for the oil to heat up, go ahead and get your water going for the pasta. When the oil is HOT, add the chicken breasts. After about 4-5 minutes, the chicken breasts should be ready to turn. By the way, when did chicken breasts get SO HUGE?! You'll want to cook them on the second side another 4-5 minutes,or until the juices run clear when you pierce them with a small sharp knife. If you pounded yours out thinner, they will cook faster than this.
After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up. Next, add the fresh basil that you have chopped into ribbons, the cold butter, the minced garlic, and you will probably want to add some more kosher salt and black pepper to season the sauce. Now give it all a good stir so all those flavors will marry together.
When your chicken is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now. At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias. Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce. Top with more fresh basil and freshly grated Parmigiana reggiano cheese.
When your chicken is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now. At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias. Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce. Top with more fresh basil and freshly grated Parmigiana reggiano cheese.
1 comment:
that dinner looks amazing - I think I'm going to make it this week!
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