It is an unseasonably cold day for June in Southern Oregon, and thus called for a warm meal. Luckily we are far enough into June that I was able to cook with fresh veggies from my garden, and gifted to me from my neighbors. The chicken dish is a quick and easy favorite that I used to court my husband, and the peas are even easier and equally delicious. You might be noticing a trend with the quick and easy gluten free dishes on weeknights, you can count on me to keep these coming, because goodness knows when I get home I am tired, hungry, and ready to get my evening going smoothly.
So here my friends, a warm, hearty, early summer dish:
Ingredients for the Chicken: (I made this for 2 this evening, it can easily be doubled for 4)
2 boneless skinless chicken breasts
1 cup porcini mushrooms-chopped
2 cups marinara sauce
1 tbs. oregano
2 slices of cheese: regular option is skim mozzarella, adventurous option is pepper jack
1 tbs. parmesian cheese
Preheat oven to 425 degrees fahrenheit
Place chopped scalion into the bottom of baking dish. Filet chicken breasts open leaving a seam intact, and place sliced cheese into opening of each, then close them up and place them over the scallions.
Add chopped mushrooms into the areas around the chicken breasts, then pour marinara sauce with oregano over the top. Sprinkle parmesian cheese over all of this, then cover with a lid and place in the oven to bake for 35-40 minutes.
While the chicken is baking, prepare the Snap peas:
Ingredients for Snap Peas with Bacon
1 tbs. coconut oil
1 clove garlic-minced
2 cups snap peas, stem and head removed, left whole
2 peaces of bacon cooked and chopped
Heat coconut oil and garlic over medium heat for 2 minutes then add snap peas. Cover and let cook for 5 minutes, stirring occasionally. Add cooked and chopped bacon over the top and mix, heat for additional 5 minutes. Promptly remove from heat and set into serving dishes.
Enjoy and make your day great,