Thursday, September 24, 2009
Balsamic Chicken Strips
These are sooo easy if you already have chicken cubes prepared. Super yummy and no need to thaw! I just plunk down some frozen chicken--yes "plunk" is a word--remember the old game Ker-plunk? Anyway, after the chicken is sizzling away in a skillet with some olive oil, add a can of diced tomatoes, a tablespoon of balsamic vinegar, and a sprinkle of basil and garlic. Really, that is it. Once it is hot, serve it. The flavors blend so well. Tonight, I served ours with some sauteed cabbage, and the carby boy had garlic toast. Would have been great with green pepper, but I ran out this week. (we ate too many with our fajitas a few nights ago.)
Just another day, another meal for a busy life. Who says we can't enjoy everyday?