Family Around the Table

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Caprese Chicken with Bacon

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My husband and youngest son absolutely love Caprese salad. So when I saw this main dish chicken version in a magazine I knew I had to make it for them. Even better, I had all the ingredients without have to make a run to the grocery store. Don’t you love when that happens?

I have to be honest about two things. First, I don’t like tomatoes and I was not going to participate in this week’s Sunday Supper. I only buy tomatoes to put into other people’s salad. Ketchup, pizza sauce, pasta sauce, they are all fine but I just can’t do tomatoes. But then I found this recipe and decided to jump in. Second, rarely do I ever misread a recipe but I did this time. As I put the bacon in my cast iron pan to begin to cook it I reread the recipe to see it was meant to be baked and only partially at that. So I changed the recipe to just include cooked bacon. I cooked the bacon thoroughly but not too crisp and laid it over the chicken and tomato slice adding the mozzarella later. It worked just fine. Another change I made was using fresh mozzarella rather than slices.

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Caprese Chicken with Bacon

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Ingredients

  • 8 bacon strips, cooked but not crisp
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tomatoes, sliced
  • 6 fresh basil leaves, thinly sliced
  • 4 slices fresh mozzarella cheese

Instructions

  1. Place chicken in an ungreased 13x9-in. baking pan; drizzle with olive oil. Sprinkle with salt and pepper. Top with sliced tomatoes and basil. Lay 2 bacon strips across tomato slices, breaking bacon in half if necessary.
  2. Bake, uncovered, at 400° for 25-30 minutes or until a meat thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted.

Notes

Adapted from Taste of Home Magazine

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Thank you Rini from Healing Tomato for hosting this week’s event.

Sunday Supper Recipes Using Fresh Tomatoes

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Cheesy Cheesesteaks

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Cheesy Cheesesteak

My husband is a Philadelphia native. I knew when I developed this recipe that it would never compare to the cheesesteaks from his hometown. I actually wasn’t trying to compete. How could I, since I’ve never had a Philly cheesesteak? Authentic Philly cheesesteaks use thinly sliced ribeye beef that has been sautéed combined with melted cheese. Depending on who you talk to that cheese can be Cheese Whiz, American or Provolone. Other toppings can include sautéed green bell peppers, onions, mushrooms, and hot or sweet peppers. We like pretty basic cheesesteaks so I made ours with just beef, onions and Provolone. Lots of Provolone. We like cheese.

I start by sautéing the onions in a small amount of butter. You could just sweat them in a pan to save calories but the butter adds flavor. For the beef I use thinly sliced eye of the round that I season and roast and then pan sauté to keep it hot. I will often roast the eye of the round on the weekend then reheat it for a quick weeknight meal. I like the onions thickly sliced but they take a little longer to cook that way. My favorite hoagie rolls come from the bakery in my supermarket, Publix. When making the sandwich don’t slice the rolls all the way through. You want the roll to hold the filling. It’s best to buy them from your grocery store bakery. Many of the hoagie rolls you find in the bread section are pre-sliced. These cheesy cheesesteaks are perfect for a weekend lunch, quick weeknight dinner or game day party food. You could prepare the individual ingredients ahead and saute to reheat. Assemble the sandwiches and serve with chips or fries, slaw and beans to complete the meal.

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Cheesy Cheesesteaks

Yield: 6 servings

Ingredients

  • 1 (2.5 - 3 pound) eye of the round roast, seasoned with salt and pepper
  • 2 medium sweet onions, sliced
  • 1 tablespoon butter
  • 12 slices provolone cheese
  • 6 bakery hoagie rolls, not sliced through

Instructions

  1. Preheat oven to 350 degrees F. Roast eye of the round to a little less than desired doneness if cooking roast in advance of making sandwiches. If making sandwiches right away, cook to desired doneness. Thinly slice beef.
  2. In a large skillet saute onions in butter until translucent over medium heat. Add meat and heat through. In skillet, separate meat and onions into portions for sandwiches. Lower heat and place 2 slices of provolone on sandwiches portions and heat until cheese begins to melt. Using a spatula remove sandwich portions to split hoagie rolls. Repeat with other portions and serve sandwiches immediately.
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Add ins: If you fancy, slice 1 green bell pepper and 1 red bell pepper, saute with onions. If you like mushrooms, when onions and peppers are soft, add 1 cup sliced mushrooms and saute until soft.

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Linguine with chicken and asparagus

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Linguini with chicken and asparagus
Linguine with chicken and asparagus

This recipe comes from a good friend. I’ve had it tucked away in my recipe box for years and never made it until last week. I changed a couple of things, the first being what vegetable I used. Originally this fifth recipe in the 52 Week New Recipe Challenge included sugar snap peas, which are not a favorite, along with the asparagus. I just omitted them and add a bit more asparagus. My girlfriend used cooked, shredded chicken but I just cut boneless, skinless chicken breasts into 1-inch pieces and sautéed in olive oil until golden and cooked through. The cooked shredded chicken is a great option if you have leftovers or  for a quick dinner on those busy weeknights. If you choose to use the sugar snap peas, use one package of frozen peas that you have slightly cooked. Other vegetable options include sliced carrots, peas, sautéed spinach or whatever you like.

Linguine with Chicken and Asparagus

3/4 pound linguine

1 pound asparagus, cut into thirds

1/2 cup heavy cream

1 tablespoon butter

2 cup chicken breast cut into 1-inch pieces

1 tablespoon olive oil

In a heavy saute pan heat olive oil and cook chicken pieces until golden and cooked through. Remove to a plate.

In a separate pan cook pasta in salted water. Drain, reserving half cup of the pasta water. Meanwhile, in a large saucepan heat cream, butter, veggies and chicken. Add pasta water to make sauce. Add pasta and toss together. Add salt and pepper to taste. Serve with salad and garlic bread, if desired.

Depending on how you like your asparagus, you may want to slightly pre-cook it.

Serves 4.

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