“Just cut up the chicken…”

” and put it in the salad “, the Hubs said to me on Monday nite. Bit of course I can’t do something that simple.

Instead I looked at the 1/2 pint of almost wrinkly cherry tomatoes and said “hmmmm”.

Into the sauté pan they went with garlic, olive oil, basil and 1/2 jar of artichokes.

I cut a pocket in the roasted chicken breast and put in a little slice of fresh mozzarella and then topped it with sauce
I still made salad but why have plain chicken when you could have this?
Let the tomatoes cook for a long time and reduce with the olive oil. Also you might want to pop the tomatoes so you don’t have to chase them around the pan!



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