My favorite thing about summer cooking is the wonderful fresh produce. Sweet crunchy corn, tangy tomatoes, fresh fragrant herbs. What better than a Sunday supper that doubles as an ode to summer? Well, apparently it’s not so simple. See, we ended up eating this:
But first, it looked like this:
Yeah, lately I’ve contracted a case of the dropsies. First, it was a Costco-sized* bottle of Patron. SMASHED. Then a pie plate JUMPED out of the cupboard (pictured above, in case you’re wondering). Then last night, I just slipped when putting the foil on the basil-tomato chicken. I do NOT know what gives, but this is starting to get embarrassing. I’m wondering if my remaining pyrex is getting a complex…
In any event, a hungry Mr. T convinced me to rinse off the chicken breasts and start over. After thoroughly rinsing and re-prepping, we ate the Chicken à la Glass pictured above. And aside from one little speck of pyrex (I know, I know), it was pretty darn good.
You can make your own, sans glass, like this:
Garlic cloves, sliced (to taste. I used three)
Tomatoes (either sliced or cherry)
Red pepper flakes
Fresh basil and oregano (if you have it)
1. Preheat oven to 350 and coat pan with cooking spray
2. Sprinkle Italian seasoning on the bottom of the pan
3. Arrange chicken breasts on top, sprinkling with garlic slices, salt, pepper, red pepper flakes, fresh basil. Arrange oregano spears around the chicken.
4. Cover with tomatoes.
5. Squirt liberally with lemon juice.
6. Cover with foil and bake for 20 minutes
7. Remove foil and bake for 15 more
* That $80 mistake smelled SO good that I did not feel compelled to mop right away.