It is after Thanksgiving break--and I am officially in crunch mode for upcoming finals. I look at my fridge--and there really is not a lot to eat. Look in the pantry--and then I start to come up with some ideas. I have a time constraint too--I need to cook something fast in order to stay on my study schedule. The meal I came up with--herb crusted chicken breasts, cous cous with sauteed spinach and tomatoes, sliced cucumbers with Newman's Own Olive Oil & Vinegar.
Ingredients for Chicken
2 tbs of unsalted butter
3 tbs of EVOO
3 boneless skinless chicken breasts
1 cup panko break crumbs
1 tbs Italian seasoning
salt & pepper
1) Preheat the oven to 350 degrees. Melt the butter & EVOO in a small frying pan. Let it cool slightly. In the meantime, mix the bread crumbs, Italian seasoning on a plate. Dip each side of the chicken breast into the butter mixture, and then each side in the bread crumb mixture. Place in a pyrex pan (or a glass pan) and bake for about 25 minutes until thoroughly cooked.
Ingredients for cous cous
1 cup of whole wheat cous cous
2 cups of water
1 tbs EVOO (for cous cous)
2 tbs EVOO (for tomatoes and spinach)
1 cup chopped tomatoes
3 cups of baby spinach
1) Bring 2 cups of water and EVOO to a boil.
2) Keeping in mind that a watched pot never boils, sautee the spinach and tomatoes in a frying pan with EVOO. Cook for about 5 minutes.
3) When the water is boiling, add cous cous and cover. Let it sit for about 2 minutes so the cous cous fully cooks. Fluff the cous cous and add the tomato spinach mixture.