February 24, 2014

Veggie platter meets chicken

Huge hiatus lately, it's good to be back!  

We had a great party last weekend to show our friends our new house.  I, of course, love the opportunity to make some munchies, in addition to catching up with good friends!  First time using the double oven with spinach artichoke in one and baked brie in the other.  Both were a hit :)  Among other things, I made a little veggie platter.  Despite my health conscious friends, we still had quite a few veggies left over.  This is what I did with them... a true fridgespiration! 

What's in the fridge:
2 artichokes (not from the party, but I can't say no to these beauties on sale)
2 chicken breasts
4 TBSP Caesar salad dressing
Mixture to your liking of: cauliflower (chopped), cherry tomatoes (halved), onion (diced), and mushrooms (quartered or sliced)
Mozzarella balls or cheese of your liking

- Cut off stems of artichokes so that they lay flat and steam in 2 inches of boiling water for 45 minutes or until outside leaves come off easily

Artichokes and flowers - what more can a girl ask for?!?!

Prep the artichoke
- Meanwhile, slice the chicken then drizzle over caesar salad dressing

Chicken, before the dressing
- Chop/slice/dice the veggies

- Cook the chicken in a skillet on medium high until cooked through
- At the same time, heat a second skillet (or pot here) with olive oil and saute all the vegetables.  The cauliflower ended up being very hard, so I would recommend putting it in first and giving it time to soften before adding the rest of the veggies.  Don't forget the S&P!

- Plate and serve!  

Had the artichokes as an appetizer, eating it while waiting for the chicken to cook (hence the almost empty glass of wine!).  Melted butter with lemon is perfect for dipping artichoke leaves.  Yum... one of my all-time favorite foods!

Once the chicken is cooked through, plate it and top with the veggie mixture.  Top with Mozzarella. 

Bon appetit!

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