Chicken Tonight!!

My Kindergarten son is getting busy with after-school activities. He has swimming lessons and, today, is starting tee-ball. Friends of mine with older children are telling me that I am just beginning the rat-race of parenthood! This new-found busy-ness can challenge the menu. The loss of prep time and the urgency of hunger can squeeze out a chance to eat real, home-prepped food. So, I am looking for more fast, simple, delicious options.

Here is one I tried last night. It has a 30 minute prep time and would make Rachel Ray proud!!

Chicken Thighs with Tomatoes and Capers

4 – 4oz. Chicken thighs, skinned and boned
1 TBSP dried Basil (or 1 TBSP, fresh Basil)
2 – 14.5 oz. Cans of diced tomatoes with peppers, undrained
1 TBSP Capers
2 TBSP sliced, fresh Basil (optional)

Coat chicken with cooking spray; sprinkle with basil. Place a large non-stick pan over med-high heat; add chicken, and cook 2 to 3 minutes per side to brown. Add tomatoes to pan. Bring to a boil; cover, reduce heat and simmer 15 minutes, turning chicken occasionally. Increase heat to high; bring to a boil. Cook uncovered, 2 minutes or until chicken is done and tomato sauce is slightly thick, stirring frequently. Add capers. Sprinkle with fresh basil, if desired.

Yield: 4 servings (1 thigh and ½ cup sauce).

Cal. 205, Fat 4.5 g, protein 24.4g, Carb. 15.5g, sodium 945mg.

I served the chicken on bed of whole grain spaghetti. It bumps up the calories a little, but makes it a more filling dish. I may try a mix of regular and spinach pasta—for color—next time.