Chicken with sun dried tomato and onion relish

Many of my recipes are accidentally on purpose. Now you're thinking... "What exactly does that mean?" Well, what it means is that I haven't grocery shopped in more than a week and the ratio of food to laundry in my house is way out of proportion. If only the fridge were as full as the laundry basket we'd be in recipe makin' heaven! But alas, that is not the case... not even close.





I've managed to actually defrost some chicken so that's a start. I open my refrigerator to find the usual... A tumble weed rolling by, an old cow skull, the theme song from The Good, the Bad and the Ugly plays in my head as I stare down the last onion. (Gosh I love Clint Eastwood). Fortunately this time around it's a blessing to be limited on time and ingredients in the kitchen.





I pull out my trusty jar of sun dried tomatoes, a lonely purple onion, some olive oil and a smattering of pine nuts that I've found in the depths of my freezer. Good enough for me! Let's make some chicken.

What you'll need:

All of the above ingredients, plus boneless chicken breasts, garlic powder and pepper

What you do:

Start of by marveling at the lack of ingredients in this dish. Remember that feeling as you take you first bite and are shocked by the wonderful flavor. It can't be this good and this easy... can it?

Slice your raw chicken breasts in half horizontally and pound the thicker side down a bit so the chicken breast is an even thickness. Give it a sprinkle of garlic powder and ground black pepper on both sides. Get a pan nice and hot with a swirl of oil and lay the chicken breasts (two at a time... don't crowd the pan or the temperature will drop and you will have "steamed chicken"...ewww). Cook for about 3 - 4 minutes per side and remove to a plate. While the chicken cooks dice up the onion and cut about 7 large pieces of sun dried tomato into strips. You'll also need about 1/4 cup of pine nuts. Tent the chicken with foil to keep warm.

In the same pan, add a little more oil and drop in your onion. Saute it until its nice and soft. Add in the tomato and give it a stir for a minute. Lastly, stir in the pine nuts, lower the heat and keep stirring until the pine nuts brown. You can go from brown to burnt really fast here so pay attention!

Place the chicken on a plate and top with the sun dried tomato and onion relish. It looks very gourmet when you are done so don't let our little secret out!

Enjoy!