I cooked dinner last night, and was feeling a little creative. So I searched some web pages and finally came across some recipes that caught me eye. They were extremely simple and tasted so good I thought I would share the recipes with you. I found them on http://allrecipes.com.au/
Cheesy tomato chicken breast
Ingredients
4 skinless, boneless chicken breast fillets
1 teaspoon olive oil
1 pinch salt
1 pinch freshly ground black pepper
2 ripe tomatoes, sliced
250g gouda cheese, cut into 10 slices
2 avocados - peeled, stone removed and sliced
Preparation method
Preheat oven to 180 C.
Heat oil in frying pan over medium-high heat. Add chicken and cook until almost cooked. Add salt and pepper to taste.
Place chicken in a shallow baking dish and top each piece with 1 - 2 slices of tomato and 2 - 3 slices of cheese. Bake for 10 to 15 minutes or until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each chicken piece and serve immediately.
Stuffed Tomato
Ingredients
90g (1/2 cup) white rice
4 large firm tomatoes
1 green capsicum, chopped
1 onion, peeled and finely chopped
small handful finely minced fresh parsley
1/2 teaspoon salt
1 clove garlic, finely chopped
1 teaspoon olive oil
Preparation method
Preheat oven to 200 C.
In a small saucepan over high heat, bring water to the boil. Stir in rice, cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
Slice off the top of each tomato and scoop out the pulp, leaving a shell. Reserve 3 tablespoons of pulp and invert the tomatoes to drain.
Chop tomato pulp and put in a medium bowl. Combine with rice, green capsicum, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
Bake in preheated oven for 20 to 25 minutes.
I then served the chicken and stuffed tomato with a simple salad. Overall it took me less then an hour to prepare and cook the meal, and it was fantastic!
Cheesy tomato chicken breast
Ingredients
4 skinless, boneless chicken breast fillets
1 teaspoon olive oil
1 pinch salt
1 pinch freshly ground black pepper
2 ripe tomatoes, sliced
250g gouda cheese, cut into 10 slices
2 avocados - peeled, stone removed and sliced
Preparation method
Preheat oven to 180 C.
Heat oil in frying pan over medium-high heat. Add chicken and cook until almost cooked. Add salt and pepper to taste.
Place chicken in a shallow baking dish and top each piece with 1 - 2 slices of tomato and 2 - 3 slices of cheese. Bake for 10 to 15 minutes or until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each chicken piece and serve immediately.
Stuffed Tomato
Ingredients
90g (1/2 cup) white rice
4 large firm tomatoes
1 green capsicum, chopped
1 onion, peeled and finely chopped
small handful finely minced fresh parsley
1/2 teaspoon salt
1 clove garlic, finely chopped
1 teaspoon olive oil
Preparation method
Preheat oven to 200 C.
In a small saucepan over high heat, bring water to the boil. Stir in rice, cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
Slice off the top of each tomato and scoop out the pulp, leaving a shell. Reserve 3 tablespoons of pulp and invert the tomatoes to drain.
Chop tomato pulp and put in a medium bowl. Combine with rice, green capsicum, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
Bake in preheated oven for 20 to 25 minutes.
I then served the chicken and stuffed tomato with a simple salad. Overall it took me less then an hour to prepare and cook the meal, and it was fantastic!
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