â…at the end of the day, your feet should be dirty, your hair messy and your eyes sparkling.â ~ Shanti
NOTE: I spend my Wednesdays Unplugged from appointments. Itâs my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian âQuote Cupâ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipesâŚand love getting recipes you would like to share!
The snow finally melted and our grandson had his first track meet last week… so fun to see him running and jumping, fits this week’s quote!
RECIPE OF THE WEEK
A recipe from RDelicious Kitchen caught my eye and I modified and prepared it last week. It calls for mozzarella cheese but I happen to love Mozzarella di Bufala and I had some on hand from Italy so used that. I love its delicate flavor, and cheeses made from buffalo milk are supposed to be higher in calcium, protein and lower in cholesterol than cow’s milk.
BRUSCHETTA CHICKEN
- 6-8Â boneless, skinless chicken breasts cut into pieces as desired
- Salt and pepper
- 2 teaspoons olive oil
- 3 balls Mozzarella di Bufala, sliced
BRUSCHETTA
- 2 cups cherry or grape tomatoes, halves
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1/4-1/2 cup fresh basil, chiffonade
- Salt and pepper to taste
Preheat oven to 400 degrees F. Spray flat baking dish with non-stick spray.
In a small bowl, combine the tomatoes, olive oil, balsamic vinegar, garlic, basil, salt, and pepper. Set aside.
Season both sides of chicken with salt and pepper. Place chicken in prepared baking dish and bake for 25 minutes. Remove from oven and top with Mozzarella slices. Bake an additional 5-10 minutes, until chicken reaches as internal temperature of 165 degrees. Top with bruschetta and serve.
