Today I finally dived into my Cooking Light magazines and came out making a recipe. This wasn't the one I had originally wanted to make tonight and to be honest, it wasn't even one I had post-it noted to try. Coconut Chicken Fingers was the one I had been searching for. But since I am still playing catch-up with my fridge and the coconut recipe would have required a special trip to the Publix store down the street for some buttermilk, it was a no-go. I flipped a couple of pages backwards in my Cooking Light January/February edition and found this one instead. I had all the ingredients on hand and BONUS... it would use some of the cherry tomatoes that had been sitting in my fridge for awhile.
After yesterday's experiments and the thought that maybe I'm not always as intuitive about cooking as I like to think I am, I decided to stick to the recipe, even if I wanted to change it here and there. It was less than half way through the recipe that I wondered if that was a mistake. At about the half way point, I started to worry that I was going to have to write about how sometimes it isn't safer to stick to a pre-printed recipe. But then, magically, the tomatoes started bursting and releasing their pretty liquid and the garlic really became fragrant and my worry faded. I made a mental note to remind myself that cooking should really lessen my worry, not add to it. So reminder: cook more, worry less.
All in all, the recipe was really simple, pretty light and yummy, and nothing special. So it made a very good Tuesday, eating at 7:30 after 10 hours of work, kind of meal. I would say it's earned a spot in my big green cookbook. The poultry section is a little skimpy...
Chicken with Cherry Tomato Sauce
Adapted from Cooking Light, January/February ed.
4 boneless, skinless chicken breasts
salt and pepper, to season
2 tbsp. olive oil
5 garlic cloves, coarsely chopped
1 pt. cherry tomatoes
1/3 c. low-sodium chicken broth
Place chicken between two sheets of plastic wrap. Pound each breast until it is 1/2 inch thick. Season chicken liberally with salt and pepper (and whatever else you choose!)
Heat a large skilled over medium-high heat. Add olive oil. Add chicken and saute for 3 minutes on each side until cooked thoroughly. Remove chicken from pan.
Add chopped garlic to pan (with a bit more oil if necessary) Saute for 1 minute, stirring constantly. Add cherry tomatoes and chicken broth. Cook 5 minutes, stirring occasionally, until tomatoes have popped and sauce has thickened slightly. Pour over chicken.