Sun dried tomatoes are pretty delicious (in fact, they’re one of the few “styles” of tomato that Ashley will eat). The fact that you can make them yourself from fresh tomatoes or buy them bagged for long-term tomato storage is also nifty. They are also super healthy for you! One way to serve them is to stuff them into some chicken, then stuff the chicken into your mouth.

The first thing you will want to do is dredge your chicken (we used four breasts) in a mixture of flour, basil ground pepper, salt and paprika. Cook the chicken over medium high heat for about 3 minutes on each side, so they are nice and browned. Take the chicken out to a plate, but keep your pan.

Preheat your oven to 375F.

Cut each breast in half, then place slices of cheese (whatever suits your fancy, we used Gruyère) then a few tomatoes on the top of the bottom half of the chicken. Then put the top half of the chicken on that (so you’re making a sandwich where the bread is the chicken and the tomatoes and cheese are the filling). Place some tooth picks through the chicken to keep it in place.

In the same pan used to cook the chicken pour 1 cup of chicken stock or broth with 1/4 cup of balsamic vinegar. Stir, together, making sure to scrape up the delicious bits of chicken stuck to the pan. Once it is reduced by 1/4, add 2 tablespoons of butter and mix it in until the sauce is nice and shiny.

Put the chicken breasts in a small glass container, then pour your sauce over it. Bake in the oven for 45-55 minutes, until cooked through.

Near the end of the chicken cooking, cook one cup of quinoa according to the directions, adding in the zest of one lemon to the boiling water.

Once everything is done, serve the chicken and remaining sauce over the quinoa. Green beans or peas go well as a side.

Enjoy!