It’s summer in Indiana and each year I have the dual pleasure of watching my herbs and vegetables grow combined with the pleasure of eating them. We’re known here for the quality of our tomatoes for many a backyard grower his two biggest challenges are 1) what am I going to do with all the extras? and 2) how am I going to prepare them tonight?
Unlike many fruits (yes, the tomato is a fruit) the flavor of these delectable crimson globes is subtle which for me dictates subtle enhancement; salt and pepper, a drizzle of olive oil or maybe a sprinkling of fresh herbs is the de rigueur preparation for my table. Or “insalata caprese”, a classic salad of sliced tomatoes, basil leaves and sliced fresh mozzarella cheese—yumm-o!
One day I was thinking about this salad and how the same ingredients were used to create Pizza Margarita; the nagging “What’s for dinner?” question was answered for the day. A trip to the store for cheese and pizza dough completed the list of necessary ingredients and when my wife arrived home I set about preparing the dough. My plans were thwarted, however, as my dinner companion (a high school guidance counselor) pointed out that she would be spending the next couple of days with 150 incoming freshmen at a retreat. And while every effort would be made to provide the attendees with plenty of nutritious food, things like pizza, hot dogs and soft drinks would be plentiful, too. No pizza tonight.
But I was in the mood to savor the summer and began looking for an agreeable alternative. I’d created a recipe called “Atkins-friendly Pizza” where I replace the high-carb pizza dough with a kind of egg pancake; that didn’t sound terribly appetizing but the light went off when I found chicken breasts in the freezer.
The meal was a great success and the star was the basil. There’s just no comparison between fresh and dried and the minimal cooking time helped release the fragrant oils without drying the leaves out. I encourage you to gather up some fresh ingredients and give this a try—savor the summer!
Chicken Margarita
2 boneless, skinless chicken breasts
Olive oil
Garlic; fresh chopped, sliced or minced, and powder will do in a pinch
Mozzarella cheese, shredded or sliced.
2 medium fresh tomatoes, sliced or diced; canned will do.
Basil; dried will work but fresh is best.
Pre-heat oven to 450 degrees.
1) Place chicken breast between 2 sheets of plastic wrap and pound to ¼”. You can use a rubber mallet, the back of a large knife, a rolling pin or a tool designed to perform this operation; I find my fist works well and offers the added benefit of stress relief.
2) Cover the bottom of a skillet with olive oil and heat to medium-high. When a drop of water sizzles in the oil, add the chicken breasts and brown, about 3 minutes per side. Remove from skillet and place on a cookie sheet.
3) Spread just a bit more olive oil on the top of the chicken breast. Add garlic. Add half the cheese. Add tomatoes. If using fresh, some ground salt and pepper would be an option at this point. Sprinkle basil over top and add remainder of cheese.
4) Place in oven on middle rack and bake for 10-15 minutes, until cheese is melted to your taste.
An icy-cold Chardonnay is great accompaniment to this dish, as is an icy-cold margarita made with a high quality reposado tequila.
