Dinner for two (and two)

I have a dear friend who had surgery and I wanted to send a dinner to her.  I went with an old favorite and made two sets of two servings.  One for her and her husband and one for us.  This is another one of those super easy, super popular dinners – easy enough for a weeknight and delicious enough for company.  I was going to make zucchini fritters but decided a vegetable gratin would be healthier (and travel better for delivery to my friend.)

Chicken with Pesto and Sundried Tomatoes

  • Boneless, skinless chicken breasts (1 per serving)
  • Pesto (prepared or homemade)
  • Minced sundried tomatoes in a jar (packed in olive oil)
  • Pine nuts (optional)

Preheat oven to 350.  Place chicken breasts between 2 sheets of wax paper and pound to about 1/2 inch thickness.  Top each breast with approximately 1 TB of pesto and 2 tsps of sundried tomatoes and then roll up.  Place rolled chicken breasts in a ceramic or glass baking dish and bake 35 – 40 minutes until chicken is cooked through.  I baste them with pan juice about 5 minutes before done (it gives them a nice color.)  If you want to dress them up more, sprinkle with pine nuts.  Serve or let cool and freeze.

Zucchini Gratin

  • 2 zucchini, thinly sliced
  • 2 tomatoes, thinly sliced
  • 1/2 red onion, thinly sliced
  • olive oil
  • salt and pepper
  • rosemary
  • oregano
  • Parmesan cheese
In a glass baking dish start with a layer of thinly sliced zucchini.  Top with tomato slices and red onion slices.  Drizzle with olive oil, rosemary and oregano (you can substitute whatever herbs you prefer).  Repeat and add grated Parmesan cheese on top layer.  Bake at 350 for 30 minutes or until zucchini is tender.

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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