It’s that time of the semester where everyone is either at the library, or wondering why they’re not at the library. But it’s alright, food will always be there for you.

It’s been so long that I haven’t posted anything new, too long perhaps. I therefore come to you with a recipe that will make your kitchen-conservative old school grandma extremely proud. It’s also somewhat light, to it will make your fitness-crazy girlfriend or crush proud as well. It also goes for my favorite White Collar character: Mozzy. Anyway, let’s get to it. Today, we cook chicken, mozzarella, and everything in between. Let’s start with the list of ingredients:

  • Whole chicken breasts
  • Fresh mozzarella
  • Fresh basil leaves
  • Fresh spinach leaves
  • Red tomatoes
  • Salt and pepper
  • Potatoes
  • Mustard seeds
  • Dijon mustard
  • Honey
  • Olive oil
  • Apple vinegar
  • Garlic cloves

Long list, yes, but it’s worth it I can assure you that it’s worth it. Start by cutting the potatoes into wedges, season them with salt and pepper, add some oil, the mustard seeds, and string some honey on top of them. Put’em in the oven at a medium fire.


Next up:  the chicken. After cleaning it well, separate both its parts, and make a lateral opening, in a way for the breast to become a pouch in which you can fit stuff. Season it, then in a greased pan, cook the chicken for 2 to 3 minutes on each side, for it to become white on all visible surfaces. In the mean time, slice the tomatoes and the mozzarella, and grease an oven tray. Open the nice pouch you created earlier, and stuff it with mozzarella and tomato slices, and basil or spinach leaves and brush some oil on top of the breasts. Align them on the tray and send them on a date with the potatoes in the oven. They should be done at the same time, give or take a couple of minutes. To be sure they’re done, check the most inner part of the chicken, should be white but not fully dry.


Now in the meantime, it’s time to work on the sauce. Although Dijon would make a great sauce for this, it’s alright to go the extra mile, and make the most of it. Add some honey to your mustard, and a few drops of apple vinegar. Do not, by all means please do not, use mayonnaise. Unless you’re into cheap commercial stuff. Then go buy a microwaveable frozen meal from the supermarket and save yourself the trouble.


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