I don’t always find the food in the office cafeteria appetizing.
But sometimes I let myself buy a cup of white rice and a viand because I failed
to bring my own packed lunch. So one evening I searched through our fridge and
cabinets for something easy to prepare the next day. I found chicken fillet,
fresh basil and some concasséd tomatoes, which I previously prepared.
First I pounded the chicken breasts then seasoned with
salt, ground pepper, crushed garlic, ginger powder and Spanish paprika. I heated about two tablespoons of olive oil in
a non-stick pan and fried the chicken. Depending on how thin the chicken was
pounded, mine took not more than three minutes on each side. Make sure it’s
brown and golden.
While doing the chix, I sautéed some white onions in olive
oil, added ½ cup of the tomatoes and poured in ¼ cup of chicken stock. Once
simmered, I tossed some olives and fresh basil. Voila! Just top the veggies on
your chicken and it’s done.
Happy eating!
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