I made this earlier this month and just have not gotten around to posting it. A friend of mine asked about it tonight so…I’m posting it! 🙂
In light of the amazingness that was the Basil Bacon Wrapped Chicken, I was inspired to make a version of my own. Well…an EASIER version of my own. 🙂
Tomato Basil Chicken
What you need:
- 1 package of chicken tenders (chicken breasts will work as well but make sure you pound them out first)
- 2-3 tbsp olive oil
- 2 tbsp oregano
- 8-10 basil leaves
- 1 jar of sundried tomatoes
- salt & pepper to taste
Preheat your oven to 350 degrees.
If you are using chicken breasts, pound them out to an even thickness and then cut into strips. Make sure to rinse your chicken thoroughly and place into a large mixing bowl. Add olive oil and oregano to chicken and toss to evenly coat. Add a little salt & pepper and toss again.
Place chicken in a baking dish and tear basil leaves and toss on top. Then, place about 2 sundried tomatoes onto each chicken tender. Cover and bake for 20 minutes. Check the chicken and then broil uncovered on low for about 3 minutes.
My pictures do not reflect the “tossing” of the chicken in the spices and oil but it will work out better if you do that. 🙂 Also, I broiled mine too hot and too long so the tomatoes were a little burnt. Keep it at the time above and you should be fine.
Baked Butternut Squash
What you need:
- 1 butternut squash, cubed
- coconut oil (melted)
- 2 tsp freshly ground nutmeg (if available)
- 1/2 tbsp cinnamon
Preheat oven to 350 degrees.
I get my butternut squash from Costco already cut and cubed so no pics of that! 🙂
Toss the squash in enough coconut oil to coat (if your squash is cold, the oil may harden…that’s okay). Put the squash in a baking pan and grate 3/4 of a nutmeg and sprinkle the cinnamon over the squash. Cover and bake for 25-35 minutes (until they have nearly a mashed potato softness).