Normally I try not to be bossy. Okay, stop laughing... it's true! But, I am going to mandate that you all go out and get the stuff to make this meal NOW. I mean it. Stop reading and go to the store. I am so in love with this meal. So much so that I want to make it again tomorrow. I won't, but I want to!
I found the recipe at Sing For Your Supper. The recipe is Tuscan Chicken and it is oh so good! (It didn't photograph well, but I promise it was delicious!) The only thing I changed in the recipe was the wine. I was going to use chicken broth but felt that the diced tomatoes added enough liquid on their own so I omitted it completely. I served it with Buttery Garlic Bread Ring, a recipe I have been making for years, and a salad compliments of Monica. Erica was also kind enough to bring more of those White Chocolate/Cranberry Cookies that I posted the recipe for at the beginning of the month. YUMMY!
For dessert I served a Jell-O recipe, Cherry Celebration. It took literally no time to throw together and it was so good. I'm not trying to toot my own horn here, but tonight's dinner was amazing. Make it soon. Please. And invite me over when you do! :)
1 lb boneless chicken cutlets
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/4 cup white wine
1 bag fresh baby spinach leaves (5–6 oz)
1 cup fresh pre-sliced mushrooms (rinsed)
1 (14.5-ounce) can Italian-style diced tomatoes (undrained)
4 ounces fresh mozzarella cheese
Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt and pepper.Place oil in pan; swirl to coat. Arrange chicken in pan and cook 3–4 minutes on one side or until lightly browned.Turn chicken and add remaining ingredients to pan (except cheese). Cover and cook 4–5 minutes or until internal temperature of chickenreaches 165°F. Use a meat thermometer to accurately ensure doneness. Meanwhile, slice mozzarella thinly.Remove pan from heat. Top chicken with cheese slices; cover and let stand 2–3 minutes or until cheese melts. Serve.
Buttery Garlic Bread Ring
1 loaf frozen bread dough, thawed and risen
1 egg, beaten
1/4 cup parmesan
1 tsp garlic powder
1 tsp salt
1 tsp parsley
1/2 stick butter, melted
Preheat oven to 350. Mix egg through parsley in bowl. Spray bundt pan with cooking spray. Pull golf ball size pieces of dough and roll in egg mixture. Place balls in bundt pan. Allow 30 minutes to rest. Bake for 25-30 minutes or until golden brown. When bread comes out of oven pour butter on top.
2 cups boiling water
2 packages (4 serving size each) Cherry Jell-O
4 cups ice cubes
3 cups Cool Whip, thawed
1 cup cherry pie filling
Stir boiling water into Jell-O and whisk until completely dissolved. Add ice cubes; stir until mixture starts to thicken. Remove any unmelted ice.
Add Cool Whip and whisk until well blended. Refrigerate for 20 minutes or until slightly thickened.
Add cherry pie filling; stir gently. Pour into glasses or serving bowl. Refrigerate 4 hours or overnight.