Quick dinners for a busy family

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A Meal for 4 in 25 Minutes!

• Very Quick Dijon Chicken with Tomato Pesto

• Tomato Salad

• Milk, Iced Tea

Very Quick Dijon Chicken with Tomato Pesto

• Preparation Time: 5 minutes
• Cooking Time: 10 minutes
• Serves: 4

INGREDIENTS

• 1 Tbsp Extra Virgin olive oil (EVOO)
• 1 tsp minced garlic (jarred pre-minced is fine)
• 4 boneless, skinless chicken breast halves
• 1 large can undrained, diced or crushed tomatoes in purée pesto
• 1 cup French's French Fried Onions (divided)
• 4 servings of your favorite pasta
• 1 container of ready-prepared pesto sauce
• 2 tsp prepared Honey Dijon Mustard
• Grated cheese.
• Parsely flakes.

INSTRUCTIONS

Fill a pasta pot with water, bring to the boil and place 4 servings of your favorite pasta in with a pinch of salt and some EVOO to keep it from sticking. Boil it to al dente (about 7 minutes) while you are preparing the chicken.

• Heat the EVOO in a 12-inch nonstick skillet, using high heat.
• Add garlic and sauté it for only 30 seconds.
• Add the chicken breat halves and sauté about 5 minutes or until chicken is moderately browned on both sides.
• Add the tomatoes with juice, the pesto sauce, the mustard, and 3/4 cup of french fried onions.
• Immediately reduce the heat from high to medium-low.
• Simmer the dish for 5 minutes or until the chicken reveals no pink at all next to the bone.
• Meanwhile, remove the past form the stove and drain in a collander.
• Remove chicken from the stovetop and arrange the chicken mixture over the hot pasta on a serving platter.
• Top the dish with pot sauce and sprinkle with remaining french fried onions, some parsley and some sprinkled grated cheese.

Tomato Salad

• Preparation time: 10 minutes
• Serves 4

INGREDIENTS

• Lettuce leaves, your prefences of type
• EVOO
• Kosher or sea salt
• Black pepper
• 4 to 6 medium sized tomatoes, of a different type than in the chicken dish
• Pre-chopped chives
• Balsamic or red wine vinegar
• Parsley

INSTRUCTIONS

• Cut the tomatoes into slices ¼ to ½ inch thick.
• Lay lettuce leaves in an attractiv emanner over the surface of a large salad serving platter.
• Lay the slices in a neat circle or oval around the edge of a salad platter, on top of the lettuce, placing slices in the middle as well.
• Sprinkle EVOO onto the tomato slices; making sure to get them all covered lightly.
• Sprinkle balsamic or red wine vinegar onto the tomatoes.
• Season the whole with the salt and pepper to taste.
• Chop a small bunch of chives or use pre-chopped chives and shake them over the top of the seasoned tomatoes.
• Garnish with parsley.