Tuesday, November 9, 2010

Tomato Basil Chicken with Italian Bread Pudding

It might be a little hard to tell what's going on here from the photo. I had a hard time figuring out what to make with the bread pudding. The hubby has to have meat in his meals and I probably would have just chose a salad as a side for myself. I had to use the chicken up in the fridge, so I said "What the hell? I feel crazy!" It turned out pretty tasty!

Bread pudding:
1/3 sourdough baguette, cut in bite sized pieces
¼ small onion, chopped
2 garlic cloves, minced
5 oz cherry tomatoes, halved
½ bunch of fresh basil, chopped
¼ cup freshly grated Parmesan cheese
3 eggs
½ cup milk
Salt and pepper to taste

2 chicken breasts, sliced in half, depending on thickness
Salt and pepper to taste
Red pepper flakes
Garlic seasoning
2 Tbsp pine nuts
2 Tbsp sun dried tomatoes, chopped
3 large fresh basil leaves, roll herb and slice
Tomato and basil feta cheese

Preheat oven to 375 degrees. Grease or spray a loaf pan. Add bread cubes and set aside.

In a large skillet, heat EVOO over med-high heat. Add onion and garlic. Sauté for 2-3 minutes. Add tomatoes and season with S&P. Cook for another 2 minutes, until tomatoes are soft. Stir in basil and Parmesan. Pour tomato mixture over bread cubes and combine.

In a medium bowl, beat eggs, milk, S&P. Beat together well. Pour the mixture over the bread and gently mix together. Bake for 30 minutes, until golden brown. Remove from oven and let cool for 5 minutes.

In a medium skillet, heat EVOO over med-high heat. Season chicken with garlic, pepper flakes and S&P. Sauté chicken until both sides are brown and chicken is cooked all the way through. Add pine nuts and sun dried tomatoes.

Plate bread pudding aside chicken. Top chicken with feta cheese. Sprinkle fresh basil over the whole dish.

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