Baked Chicken with Cherry Tomatoes, Herbs & Lemon

To continue on with the cooking class that I recently took.  I wanted to share with you the main course.

Baked Chicken with Cherry Tomatoes, Herbs & Lemon.

This is a low-fat, low-fuss way to enjoy tender chicken breasts.  Baking the chicken takes longer than sauteing or poaching, but it produces more flavorful meat.  The lemon infuses this dish with a light citrus flavor that is hard to beat.  Cherry tomatoes become even sweeter as they bake, making them a tasty accompaniment to chicken breasts that cook right alongside.  

This has become a new favorite of mine!  It's simple to prepare, looks wonderful, and tastes even better.

For the dessert we had during the cooking class click here.  A luscious Mexican chocolate pudding!

Cooking classes are so fun, and you learn such great recipes...I'm glad I can share this with you!

See the easy prep for baking?

Finished product!

Baked Chicken with Cherry Tomatoes, Herbs and Lemon

adapted from Healthy in a Hurry

Ingredients

6 1⁄2 tsp. olive oil

4 boneless, skinless chicken breast halves

2 tsp. dried thyme

1 tsp. ground sage

8 oz. cherry or grape tomatoes, halved

1 1⁄2 tsp. balsamic vinegar

1⁄2 tsp. sea salt

Freshly ground pepper, to taste

1 lemon, cut into 8 thin slices

Preheat an oven to 375°F. Lightly grease a baking dish with 2 tsp. of the olive oil.

Place the chicken breast halves in the prepared baking dish. Sprinkle the chicken with the thyme and sage, rubbing it on the chicken slightly to adhere the herbs.   Arrange the tomatoes around the chicken. Drizzle the chicken and tomatoes with the vinegar and 2 1⁄2 tsp. of the olive oil. Sprinkle with the salt and pepper.

Top each chicken breast half with 2 lemon slices.  Drizzle the remaining 2 tsp. olive oil over the herbs. Bake until the chicken is opaque throughout,  30 minutes. Arrange

a chicken breast half on each of 4 plates, spooning equal amounts of the tomatoes and herbs around each. Drizzle with the pan juices and serve immediately. Serves 4.

Mexican Chocolate Pudding

One way to entertain myself and to keep my mind stimulated is to take cooking classes.

How many of you take cooking classes?  I think they are great!  The tips they give...teaching you new tricks and techniques.  Plus it is a great opportunity to taste new flavors and learn about new food products.  Who doesn't love that?

Recently I took a dinner class.  It's a private class in an intimate setting with 3 other people and the chef.  They focus on a theme and a cookbook, cooking courses from the book.  Then you are served a full 4 course dinner on special beautiful dinnerware and crystal.  Share the food and talking over the lessons with the chef is invaluable, and the personal attention you get is invaluable.  You gift to take with you is a copy of the cookbook.

The cookbook we previewed was Healthy in a Hurry by Karen Ansel, MS, RD & Charity Ferreira.  It is a great book with very simple, straightforward recipes, that are easy to prepare and healthy to eat.

Today's recipe showcases the dessert we had, Mexican Chocolate Pudding.  This pudding was so creamy, with a hint of spice, and a hint of heat.  I loved it.  It was the first thing I made after the class....of course!  I slightly adapted it to use just a little less cayenne pepper...I'm a wuss.

Some step by step pics...

 

 

Voila, the finish product!  YUM!

Mexican Chocolate Pudding
adapted from Healthy in a Hurry

serves 6

1/4 c light brown sugar
2 T cornstarch
1/2 t. cinnamon
pinch of cayenne pepper
1/8 t salt
2 c 2% low fat milk
2 egg yolks
4 oz bittersweet chocolate, chopped
1/2 t vanilla

In a small bowl, stir together brown sugar, cornstarch, cinnamon, cayenne pepper, and salt.  Set aside.

In a medium saucepan, whisk together milk and egg yolks.  Add brown sugar mixture, and mix well.  Bring to a simmer over medium heat, stirring constantly with a heatproof rubber spatula or a wooden spoon, until sugar  is dissolved and mixture begins to bubble around the edges of the pot, about 5 minutes.  Cook gently, stirring constantly for 1 minute longer, then remove from heat.  Stir in chocolate until melted and smooth, followed by vanilla.  

Spoon pudding into 6 ramekins or dessert glasses, dividing evenly, and smooth tops.  Place a piece of waxed paper directly on surface of each serving to prevent a skin from forming.  Refrigerate until well chilled, about 2 hours.  Serve cold.

Pecan Chicken Strips

I really like chicken.

I like's it's versatility.  It's kind of a blank canvas waiting for you to do something to it to jazz it up. It lends itself to building flavors with spices, marinades, or breading.  It can be baked, broiled, grilled, and sauteed.  So versatile.


So for easy weeknight meals, and for healthy eating (cause I'm a beef lover too!) I turn to chicken often for my dinner.  


This time I explored baking.  But not just plain old baked chicken.  I wanted a crispy crusted chicken.  So I came up with a pecan coating that just satisfied my craving.


Again, since this is a weeknight meal, I wanted something quick and easy to make.  This fit both goals equally.  Baking allows for the ease.  The oven takes care of the cooking for you.  And quick?  30 minute baking time!  Can't beat that, and it allows me to do other household chores while it's cooking.


I made mine with chicken tenders, however they are perfect with breasts as well.  Serve with a vegetable and a mixed green salad.  Such a great meal with wonderful complex flavors.

Pecan Chicken Strips


Serves 4


1 c cornflakes, crumbled
1/2 c chopped pecans
1/2 t garlic powder
1/2 t onion powder
salt & pepper
2 eggs, beaten
3/4 lb of chicken tenders


Preheat oven to 350 degrees.


In a pie plate or dipping pan combine the cornflakes, pecans, garlic powder, onion powder, salt and pepper.  In a separate plate place beaten eggs.


Dip the chicken tenders in the egg mixture, covering both sides. Dip in the cornflake pecan mixture, coating both sides.  Place a cooling rack inside a large cookie sheet, and place the chicken on the rack.  This will help keep the bottoms crispy when cooked.  Bake 30 minutes, or until chicken is done and juices run clear.