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What’s For Dinner?

May 29, 2012

So I’m sitting at work, ’round about 2:30 when the after-lunch munchies set in, and I’m thinking about what’s for dinner.  I have chicken breasts thawing, inevitably there is some cheese, Asiago this week; tomatoes sitting on the counter on their last leg, a red bell pepper in the fridge that needs to get used this week or else be frozen and a Vidalia onion and mushrooms I couldn’t pass up a the market last night.  So, what’s for dinner? In this game the only winner is your stomach or as is less likely: the only loser too.  I have a few pantry staples, I don’t tend to keep much in stock for fear of loss of freshness or looming expiration dates. I usually keep some pasta, rice and various Asian noodles. Today I also have some russet potatoes. But back to the task at hand: What’s for dinner?

Well, in a perfect world it would not, in fact, be raining and I would grill the chicken after marinating in some Italian dressing. Cut up some potatoes, onion and pepper and put them on the grill in a foil packet or on my trusty new grill sauté dish thing (non-stick, full of little holes, box shaped with sloped sides). But it rained yesterday and is keeping it up today so I don’t really want to grill in the rain. Lest I forget the most precarious of my items on the freshness meter – I’ll throw some diced tomato and basil on the finished chicken – serve with veggies (top both with some freshly grated  cheese) and voila!

Baked Veggies

Baked Veggies

In my not so perfect, but equally tasty world I am formulating a plan. What if I season my chicken with pepper and dried basil coat it in grated

cheese and sauté?  Then bake my potatoes with onion, peppers  and mushrooms (only half the mushrooms though, the rest will go well with some beefy something I’ll dream up tomorrow with the two little sirloins I have thawing) seasoned with a little Italian dressing. And I’ll still cover my chicken with chopped tomatoes and basil and the veggies with some grated cheese.  If I didn’t have the potatoes I’d serve this over brown rice.


  • 2 large chicken breasts cut into two pieces each- serving sizes (unless you somehow managed to find non monster chickens)
  • 3 tomatoes
  • 1 cup grated Asiago cheese
  • 4 small – medium russet potatoes
  • 1 red bell pepper
  • 1 cup mushrooms
  • 1 sweet yellow onion
  • Salt/pepper to taste
  • Basil
  • ¼ cup Italian Dressing


Asiago Crust on Chicken

Asiago Crust on Chicken

Grate your cheese of choice and press chicken into your pile of cheese to coat. Sauté chicken until cooked through, about 5 minutes per side on medium high. Chop your veggies to uniform size, coat with Italian dressing and bake at 350 for 30 minutes. Done!

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