Easy, quick and healthy, these are three important things people are looking for when it comes to preparing a meal these days — a combination that can sometimes leave out the flavor and the pizazz when it comes to chowing down but a challenge that shouldn’t leave you or your loved ones without a delicious quality meal.
Bold flavor is key when it comes to keeping my husband happy. Blandness is not godliness according to him — and of course he must eat like a god. Feeding him wine and cheese with decadent meats daily, not only would break the bank but a wardrobe of togas might have to be ordered. I don’t think I’m ready for a permanent toga party.
So the challenge begins. My husband is no vegetarian. I’ve tried meatless Monday only to find him digging in the fridge hours later. (I swear he was a T-Rex in another life.) Healthy doesn’t necessarily mean no meat. A lean piece of chicken can keep any carnivore happy, trust me.
Keeping the ingredients to the minimum cuts down on prep time and if you’re in a hurry buying pre-made items in my opinion isn’t necessarily going to kill you. Yes, it depends on what you define as pre-made and what pre-made ingredients you are purchasing.
The important thing is to make sure you read the label. Know what’s in it. If you can pronounce and identify all of the ingredients, this is a plus. Know where it’s coming from, try to identify the source of the product and where it is being made and packaged — not necessarily where it is being shipped from. If you feel comfortable with the ingredients and its sources, then who’s to judge.
The last thing I try to keep in mind when throwing a quick meal together is to add something that makes everybody happy. For me, it’s cheese. Going for a less fatty cheese such as parmesan is ideal. This might not always be the case when it comes to choosing your favorite cheese but being aware of the amount you use can also make a difference.
I recently gave this quick, four-ingredient, practically no-prep recipe a try and it was husband-approved. I bought a jar of pesto to keep prep time to a minimum but of course creating your own at home would be ideal.
Baked Pesto Stuffed Chicken
Serves 6
Ingredients:
3 chicken breasts
2-4 plum tomatoes sliced into 1/4 inch slices
1 12 oz. jar pesto
2 cups mozzarella cheese, shredded
• Preheat the oven to 400 degrees. Lightly spray a 8 inch x 11 inch baking dish with cooking spray, set aside.
• Slice the chicken breasts in half lengthwise, producing two thin chicken cutlets, (if necessary, pound the meat with a meat mallet for a thinner even cutlet). Brush one tablespoon of pesto onto one side of each chicken breast. Sprinkle with a thin layer of cheese. Gently roll and place seam side down in the baking dish. Repeat with the rest of the chicken, fitting them snug into the baking dish. Brush the top of each chicken with a touch of pesto.
• Top each chicken with desired amount of sliced tomatoes and shredded mozzarella cheese. Bake for 25 minutes or until the chicken is cooked to an internal temperature of 165 degrees. Allow to rest for 5-10 minutes before serving.
SoutholdLOCAL photos by Kayleigh Van Vliet Baig
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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