Being a Stay At Home Mom I have taken on some new responsibilities.  One of which is cooking dinner – some of the time.  Yep, I said some of the time.  My hubby is an excellent cook and he enjoys it most of the time.  In the fall and spring, work keeps him out until 6:30 or  7:00 PM (sometimes even later), so it makes sense that the “stay at home” person make some meals.  I don’t have a problem with that but when you are the wife of the Food Good guy, it makes things really challenging to keep things up to standard.

I have spent the last year or so trying to learn to be a better cook.  I’ve watched Food Network, saved recipes and tried some out.  I’m gonna share with you some of the recipes that have worked for me.  Now, my recipes won’t be difficult or take too much time.  I am not a gourmet, but I’m learning.  I’ll try to share one recipe per week – at least until I run out – which will mean I’ll have to find some more.  🙂

So, what’s for dinner?  Tonight, I’m thinking the hubs is going to make grilled chicken, risotto, probably some veggies and white wine.  But this is not the Food Good blog.  If you want something like that hop on over there.  LOL!  I’m going to share with you one of my favorites (that I make).  It’s super easy and it looks fancy – gotta love recipes like that!

Chicken with Tomatoes & Feta

1 tsp. olive oil
5 boneless skinless chicken breast halves (1 small one for the small kid)
1 onion, chopped
2-3 cloves of garlic, minced
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/4 cup Greek Vinaigrette Dressing
1 lemon, thinly sliced
1/2 cup crumbled feta cheese with basil and tomato

Heat oil in large skillet on medium-high heat.  Add chicken, onions and garlic; cover.  Cook 10-14 minutes or until chicken is done (165 degrees F, I use a digital thermometer because I’m terrified that I’ll screw it up), turning after 6 minutes.  Remove the chicken from skillet, cover with foil to keep warm.

Add tomatoes, dressing and lemons to the onions and garlic in skillet; cook for 4 minutes or until heated through, stirring frequently.

Return chicken to skillet.  Spoon sauce over chicken.  Cook 1 minute our until chicken is heated through; top with cheese.

My little variation at the end is that I don’t top with cheese.  I put that on the table and let everyone determine how much they want.   I also plate the chicken by starting with some cooked penne at the base, top with the chicken, and then spoon over the sauce (minus the lemon, nobody seems to like the peel so why make them pick it out).

I’m all about sharing my source; give credit when credit is due.  I got the recipe from the Kraft Foods website.  The only changes I made were adding the garlic (I love garlic) and how I plate the dish.  This dish can be on the table in 30 minutes, just make sure that you are cooking the penne pasta while you are cooking the chicken.

My son, G, doesn’t like sauce (or food to touch other food).  So, I keep back the small piece of cooked chicken before I add the rest to the sauce.  He gets the chicken on one side of the plate and pasta with a little parmesan cheese on the other side.

Happy cooking.  If you try this, leave a comment and let me know what you think.