Many years ago, my dad pointed me towards a new cooking site, Hungry Girl. I have since collected many a recipe (and one of the cookbooks!) from the site but, and I am ashamed to admit this, never actually made any of the recipes to my knowledge. That changed this week.
I chose this recipe to start with because a lot of its ingredients (or easy to trade out ingredients) were on sale at Publix this week – score! Also, it seemed easy and straightforward to make and didn’t require a ton of specialized ingredients which is my one complaint about HG’s recipes. They can call for a lot of not-easy-to-find ingredients. They have gotten better about this over the years but I still look through the ingredients of their recipes before saving them.
So, the recipe itself makes a ton of food which I always appreciate! And it was super easy to put together everything, put the tinfoil “packet” together and then put in the oven. Easy as pie. The result is tasty – the fresh herbs not only make this taste delicious but also made my apartment smell like an Italian kitchen so bonus there. What I had a hard time with is what to pair this with. Spaghetti is the obvious choice but if you’re trying to watch what you eat, not the best. I ended up with a tossed salad which complimented it nicely.
2 cups cherry tomatoes (I used grape tomatoes)
1 tsp. olive oil
2 tsp. chopped garlic
1 tsp. finely chopped fresh thyme
1/4 tsp. each salt and black pepper
Two 4-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness (I used tenderloins to the same weight)
1 cup chopped onion
1/2 cup finely chopped fresh basil
- Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
- In a medium bowl, drizzle tomatoes with olive oil and toss to coat. Sprinkle with garlic, thyme, and 1/4 tsp. each salt and black pepper. Mix well.
- Lay cutlets on the center of the foil. Top with seasoned tomatoes, onion, and basil. Cover with another large piece of foil.
- Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 25 minutes, or until chicken is fully cooked.
- Cut packet to release steam before opening entirely.