Wednesday, August 1, 2012

Dinner's Ready

Let's talk about bad habits. Mine are espresso, high heels, and being excessively proud of myself
when I invent something good for dinner. The last 24 hours have involved all three.

I bought mozzarella, tomatoes, and eggplants with the intention of roasting vegetables and making pasta. But this girl likes her protein. Hence baked chicken breasts stuffed with mozzarella and all that gorgeous produce. The tomato and eggplant slices roast, the mozzarella melts, and it's all ready in about 45 minutes.

Excuse me while I go brag a little.

Baked Chicken Breasts Stuffed with Mozzarella, Vine-Ripened Tomatoes, and Eggplant

2 boneless skinless chicken breasts
4 mozzarella ciliegines (about "cherry tomato" sized balls of mozzarella), each sliced in half
1 medium vine-ripened tomato, cored and sliced thinly
1/2 of a medium eggplant, sliced thinly, each slice cut in half (ideally thin wedges)
2 tablespoons extra virgin olive oil
Salt and pepper (according to your taste)

Preheat the oven to 450 degrees.

Make a cut in the middle of each chicken breast. The cut should run the length of the chicken breast, but do not cut all the way through the breast. Place the breasts in a Pyrex pan. Stuff each breast with a row of overlapping tomato slices, a row of overlapping eggplant wedges, and the mozzarella ciliegines. Drizzle the olive oil and sprinkle the salt and pepper over the breasts.

Bake for 40 minutes and serve immediately. Serves two as a main course. Sauteed spinach makes a nice side.

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