Cook Once Eat Twice

Saturday night we had my husband’s sisters and one brother-in-law over for dinner. I knew we would be at the beach all day so in the morning I got up and made a huge tub of pesto with the garlic scapes I had from my vegetable delivery. In case you’re wondering, yes, I had to look up what garlic scapes were. Then, when we got home we tossed the warmed pesto with a heaping pot of angel hair, threw together a salad and had a lovely dinner.

Last night, after a crazy day (aren’t they all!) I REALLY didn’t feel like making a whole dinner. My kids opted for chopped up fruit and a bagel leftover from an afternoon playdate. (Bagels are rare around here so they tend to gorge when they get them.)  I was going to call it a night but I had taken chicken out for garlic chicken and it was too thawed to re-freeze so I figured I’d quick cook it and leave it for another night.

The final product looked and smelled so delicious, I couldn’t resist it. So, I reheated the leftover pesto-pasta, threw together a mini-salad and plated the chicken breast on top. Oh. My. God. It was amazing and the whole thing too about 15 minutes. For real, not a television cooking show fifteen.

Sometimes, the craziest last minute dinners are the best. I woke up still dreaming of last night’s chicken!


Salad:Red Russian Kale, Blueberries and Iberio cheese. Yum. Yum. Yum.


  • 4-5 Boneless Chicken Breasts Very Thin
  • 3 T Fresh Oregano
  • 5 Leaves Fresh Basil
  • 1 Clove Garlic
  • 2-3 Tablespoons Course Salt
  • Olive Oil
  • parmesan cheese


  1. Heat Olive Oil over medium-high heat use enough to keep chicken from sticking. I love a stainless steal skillet for this dish.
  2. If chicken breasts are not thin-slice in half through the middle and pound with a tenderizer
  3. Mince herbs and garlic together in a food processor or chopper
  4. Sprinkle the pan with salt then herbs in one section for each chicken breast.
  5. Lay chicken breast over salt and herbs then sprinkle the top with the same mixture and parmesan cheese.
  6. Cook until almost all white. (about 4-5 minutes)
  7. Flip chicken and sprinkle other side with parmesan.
  8. Cook through. (about 3-4 minutes)
  9. Serve over bed of salad or leftover grain.
This entry was posted in Blog, Fit & Frugal, Recipes. Bookmark the permalink.

One Response to Cook Once Eat Twice

  1. Pingback: Fit & Frugal Menu Plan Monday | Real Life Wellness

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