No need to be picky about this Italian chicken
My poor, sweet mom. When I was growing up, she tried so hard to please everyone in the kitchen. After my brother had a serious illness as a small child, he got kind of picky with food. But my mom was so glad that he was eating at all that she would modify dinner to his liking or make him something separate altogether. Not wanting to play favorites, this meant that she eventually catered to everyone.
Serving up love
I feel so bad looking back at it. My mom would leave out ingredients, dish one person’s food, then add what was missing before serving everyone else. If necessary, she would make extra food to ensure that we were all eating. I wasn’t too bad with dinner, but my mom always tried to make me breakfast in high school even though I had nausea most mornings that prevented me from eating much. Watching her do her best to make everyone happy at every meal showed that feeding us was an act of love.
As much as I love my mom for taking care of all of us, I do not have her patience. Left to my own devices, I’d be vegetarian. My boyfriend, however, is not. I don’t want to force my diet on him, but I also don’t want to make two meals all the time. So the compromise I’ve made is that we’re both pseudo-vegetarian. About half the time (okay, maybe a little more), I don’t use meat. But some days I do to keep my man happy, like with this meaty Italian delight that probably doesn’t offend many taste buds. So two half-vegetarians make a whole, right?
And I only have to make one dinner.
3 T olive oil, divided
2 chicken breasts
1 tsp chopped garlic
1 (14.5-oz) can chopped tomatoes
1 tsp salt
1 tsp brown sugar
Freshly ground black pepper to taste
A handful of basil leaves, roughly torn
2 tsp Activz Carrot Powder
¼ c parmesan
Put 1 T of olive oil in a pan and heat it to medium high. Cook the chicken breasts until lightly browned, approximately 3 minutes each side. Spread 1 T olive oil in an oven-proof dish and place chicken inside.
Lower heat to medium. Add 1 T olive oil and sauté the garlic until browned. Add tomatoes, salt, brown sugar and black pepper. Let sit for 15 minutes, stirring occasionally, until the sauce thickens. Preheat the oven to 350°. Turn off the stove when the 15 minutes are up and stir in the basil and Activz Carrot Powder.
Pour the sauce over the chicken. Place thick slices of mozzarella over the chicken, then sprinkle the parmesan on top. Bake for approximately 30 minutes, or until chicken is cooked through. Serve with pasta, salad or garlic bread.