I'm feeling as though I have a new lease on life. We spent last weekend galavanting in Seattle - practically eating Puget Sound out of salmon, and pairing our meals with succulent Washington wines. It was nothing short of fabulous. We truly took time to relax, decompress, and just do nothing. The perfect prelude to the start of a new job for me last week.
|Fresh fruit and vegetables at the farmers market|
But, here we are.....four days until July 1, and I have barely had any time to cook. I love summer - but in these parts we cherish our days that fall between Memorial and Labor Day.....which means that every weekend we have plans....plans that usually keep me out of the kitchen. We just got our first CSA box last week and I've been itching to get back cooking.
Tonight it was on - grilled chicken, swiss chard and green garlic from the farm, and crusty bread. It felt good to be back in the kitchen. I find chicken to be somewhat boring, even when it's grilled. So I came up with this creation as a flavor booster - it's fresh, easy, and adaptable to your own tastes. Let's start with the chicken - take some skinless, boneless organic breasts and marinate them in your favorite flavorings. I used a homemade olive oil infused with Italian seasonings. Grill them up and serve with this tomato, white bean, and swiss chard concoction. I started with some green garlic and grape tomatoes and sauteed for a few minutes. Then I added some canned diced tomatoes, Great Northern white beans, green olives, crushed red pepper, and a couple large handfuls of swiss chard. I let it all cook down for about ten minutes and then topped the chicken with it. This was so full of flavor. I even topped some of the crusty bread with the tomato mixture and it was fabulous. There's nothing better than a "sauce" that can do double duty. Eat as a side dish if you desire as well.
Let your ideas fly - and use up your CSA veggies! Top your next salmon fillet, pork tenderloin, chicken breast, or portabello mushroom with this fabulous sauce.
Grilled Chicken with Tomato, White Bean, and Swiss Chard
Recipe by A Toast to Taste
Photos by A Toast to Taste
4-6 boneless, skinless chicken breasts
1 cup favorite marinade
2 Tbsp olive oil
2 Tbsp green garlic (or regular), finaly chopped
1/2 cup grape tomatoes, sliced in half
1 15oz can diced tomatoes
1 15 oz can Great Northern white beans, drained
1/3 cup green olives
1 tsp crushed red pepper
2 large handfuls swiss chard, ribs removed, roughly chopped
kosher salt and pepper to taste
Place chicken breasts and marinade in gallon size plastic bag with seal. Season with salt and pepper. Marinate for 1 hour. Heat grill to medium heat. Cook breasts for about 5 minutes per side, or until juices run clear.
While chicken is cooking, prepare the sauce. Heat oil in large skillet over medium heat. Add green garlic and grape tomatoes. Cook for about 3-4 minutes. Add canned tomatoes, white beans, green olives, and crushed red pepper. Stir and cook for a couple minutes. Add in swiss chard and season mixture with salt and pepper to taste. Cook for another 8-10 minutes or until swiss chard has wilted. Remove from heat and top chicken breasts with mixture. Serve and enjoy!