Amazon gift card winner and bonus heart-healthy recipe
Yes, my husband drew Susi’s name from the container, so an Amazon gift card is winging its way to Susi. A big THANK YOU to everyone who stopped by to leave a comment and enter the giveaway.
I also want to take this opportunity to thank all of you who have followed my blog since its inception in January of this year. I am so grateful you think I have something worthwhile to say.
As a bonus, I am sharing another heart-healthy recipe based on a dish Grandma Jennie used to make. Here it is:
Jennie’s Chicken in Tomato Sauce with Pizza Spices and Crostini
one whole boneless, skinless chicken breast
one 28 oz. can Italian crushed tomatoes
three large cloves garlic
one to three tablespoons olive oil
pecorino romano cheese for grating
Italian bread or baguette, sliced
1. Remove skin from garlic cloves and cut cloves into thin slices.
2. In a medium to large sauce pan, sauté garlic slices in one tablespoon olive oil until slices turn golden but not brown (45 seconds to one minute). Remove pan to cool burner and remove all but one slice of garlic. Reserve other garlic slices for use later.
3. Place crushed tomatoes in a blender and mix, then liquefy, until tomatoes look creamy.
4. Pour tomato sauce into sauce pan and cook on medium or higher heat until mixture starts to bubble. Reduce heat to low. Place lid of pan at an angle to allow steam to escape. Cook for one hour, checking occasionally to make sure sauce does not boil.
5. When sauce is ready, set on cool burner.
6. Cut breast in half at connecting membrane. Remove all visible fat. On a meat-cutting board (washable), slice breast horizontally into scallopini-like slices. Place in baking dish that has a cover.
7. Ladle thin layer of sauce into bottom of dish. Place chicken slices in neat rows, covering each row with sauce, pepper and oregano. When finished pour remaining sauce over top. Season with pepper and oregano to taste. Grate cheese over top.
8. Bake, covered, at 375 to 400 (depending on your oven) for 30 to 40 minutes. Check after 30 minutes. Do not overcook.
Chicken can be served over pasta with a side salad and crostini. Remember the reserved garlic? You can spread sautéed garlic with one to two tablespoons of olive oil over slices of Italian bread or baguette. Grate some cheese over slices. Toast briefly in oven.
Note: For those who wish to avoid cheese, no problem. Both the chicken and the crostini are equally good without cheese. Use your imagination for the crostini. Slices of tomato, mushrooms, bell peppers, all make tasty toppings. And don’t forget a little oregano for added spice!