Economical, Flexible, Delicious!

Cooking on a regular basis doesn’t mean you have to come up with something new and different each and every time.  What it does mean is that you and your family will have healthy home-prepared meals at a fraction of the cost of going out – even fast food!  As part of this weekend’s ‘Sunday Fun-day in the Kitchen’, here’s a tray of breaded chicken cutlets (that have made an appearance on this blog before) that was the result of 3 large boneless chicken breasts for $5.18!!  Imagine the possibilities:  Chicken Parmesan, Chicken Sandwiches, Sliced Chicken atop a Green Salad, or any other way you can imagine eating crispy delicious oven-baked breaded chicken cutlets! – And what a bargain!!

Platter of Breaded Chicken Cutlets

Breaded Chicken Cutlets

Using a sharp knife, filet the boneless chicken breast to about 1/4″ thick, then cut into 4-5 cutlet size pieces.

Kosher Salt and Black Pepper both sides of each piece, dredge in flour, dip in beaten egg, then coat with seasoned bread crumb mixture.  Place on a prepared (cooking spray) baking sheet pan, drizzle olive oil between and around the pieces, then bake for about 15 minutes on each side to a crispy golden brown.  (You should shake the pan about half way through the cooking on each side to ensure the cutlets don’t stick to the pan.  Add more olive oil as needed.)  Once cooked, move cutlets to rest on a plate – then enjoy!  These store really well in an air tight container in the refrigerator for up to a week.  Now you know what’s for dinner!

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Garden Goodness – Fresh Roasted Tomato Sauce

Nothing says summer like fresh veggies from the garden!  When the abundance of cherry/grape tomatoes is too much to eat now or even give away, why not make this quick and easy (1, 2, 3) fresh roasted tomato sauce?  You can enjoy some of it over your favorite pasta today – and freeze in small containers to enjoy when you’re yearning for a taste of summer!

  1. Wash and dry (remove stems) cherry/grape tomatoes
  2. Toss with olive oil, kosher salt, and fresh ground black pepper on a sheet pan – roast at 400F for 30-40 minutes until the tomatoes start to caramelize and the juices escape onto the pan.  Cool slightly after removing from oven.
  3. Blend in food processor, little by little, along with a couple of garlic cloves, a handful of Italian parsley, a few tablespoons of olive oil, and more kosher salt and fresh ground black pepper to taste.

That’s it!  Enjoy over your favorite pasta and bite into summer goodness!

Truly is as easy as 1, 2, 3 – and 4 – Buon Appetito!

Bowl of Fresh Picked Heirloom Tomatoes

Fresh Picked Heirloom (Cherry) Tomatoes

Sheet Pan of Roasted Heirloom Tomatoes

Roasted Heirloom (Cherry) Tomatoes

Picture of Roasted Heirloom (Cherry) Tomato Sauce

Roasted Heirloom (Cherry) Tomato Sauce

Picture of spaghetti with fresh roasted tomato sauce

Voila!