Every now and then I remember that I used to enjoy cooking. You know, when there was time to dirty every dish in the house, experimenting with different flavor combinations, not worrying about pleasing four little heathens with it….
Well, recently I gave it a whirl again, after my last couple of concoctions went over so well with the kids. They were my Crockpot Honey Garlic Pork Roast with Pears and Spaghetti Casserole with Marinara and Cheesy White sauce. I always feel like I’m putting a little effort into making all the cheesy, saucy stuff healthier for the family by putting chicken in it, so we’ll just pretend that it’s true and carry on to my newest recipe. 😉
3lbs chicken tenderloins (or breast – I just like how these bake better)
Italian Seasonings of choice
2 large avocados
Havarti cheeses slices.
Pasta or rice
Spread chicken out in baking dish and drizzle olive oil on top and a little in dish. Add a tiny bit of water to bottom of dish also (I hate dry chicken!) Drizzle balsamic vinegar over chicken, then sprinkle on your favorite italian seasonings. Definitely something with a little garlic! Bake at 350° for 25-30 minutes. Cut up when finished.
While baking, start cooking rice or pasta. We have tried the dish both ways, and it was a hit either way. If you are making sauce from recipe above, get that started,too.
Cut up avocado. I used cubes for easier eating with kids, but I think slices may look prettier. :-D
To finish, plate rice or pasta, top with chicken, avocado, and sauce, then drizzle with balsamic vinegar. Cover with thin slice of havarti cheese and melt on top in microwave or oven.