Friday the cooking and the reality collided. I was making chicken and tomatoes in the morning before work, and I had to leave before the chicken was all the way cooked! Ack. I chopped it up real fast and stuck it in the fridge and the Darling Devoted Husband had to finish cooking it before he could eat it (and even so I was 2 minutes late to work--why is it that when you're running late, you hit every single traffic light? Seriously. There are 9 traffic lights between my house and my work and I hit 7 and a half of them. Argh).
Luckily, the DDH didn't have a problem finishing it up, and bonus! He thought it was actually super delicious! Personally, the portion I ate today at lunch did not taste that good, but I'm not sure why. It may have been that I was also drinking root beer. Oh well. I was surprised the DDH approved, though, because I thought it was sort of a light, summery meal of the kind he usually finds unfulfilling (so to speak).
So here's the break down: Preheat the grill to medium high heat. Lightly season some chicken breasts with salt and pepper and stick them on:
Grill for about 6 minutes each side, or apparently for my fat chickens, longer:
Meanwhile, chop up a bunch of tomatoes (not all of these, but a goodly selection):
Heat some extra virgin olive oil and balsamic vinegar:
Then toss in the tomatoes and cook until heated through:
The recipe I was referencing also suggested cooking some kalamata olives in this mixture, but I hate olives. Since the DDH is a fan, I got him some and he put them in when he reheated his portion.
In theory, the breasts will finish cooking, you brush them with some more EVOO and balsamic, and let them cook another minute longer, then slice them up and top with the tomato mixture and feta cheese:
In practice, as I said, I had to throw them in the fridge and race out the door:
It was a bit of a reality check after a week of successful kitchen experiments.
But at least the DDH liked it.
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