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Dinner– Without Thinking Too Hard

October 23, 2014 By Marge Perry

Cajun Chicken Breasts

My brain is so jammed up with writing as we approach the final weeks before our book deadline that I can barely squeeze any more words out of it. I try to speak, to hold conversations, and partial sentences dribble down my chin. I need a word bib.

But baby, I can still cook. Chopping onions is once again my sweet spot, my zen time, my peace. I don’t have to make anything fancy– I really can’t take the time. But just gathering the ingredients and stepping up to my board at the kitchen counter feels like I am going to my special place, away from all those swirling words and ideas. So while I can’t spend hours creating a glorious multi-faceted meal, I am perfectly happy to make a lovely little dinner out of what we have on hand.

 

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Cajun Chicken Breasts

Cajun spice blend is a available on the spice shelves of most grocery stores)

2 tablespoons canola or olive oil, divided

2 garlic cloves, minced

1 green bell pepper, cut in ¼-inch dice

1 cup chopped onion

2 celery stalks, chopped

1 tablespoon red vinegar

1 cup cherry tomatoes, halved

4 4-ounce chicken breast cutlets, pounded to even ½-inch thickness

1 teaspoon Cajun spice blend

 

  1. Heat 1 tablespoon of the oil over medium high in a large nonstick skillet. Add the garlic, green pepper, onion. And celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the vinegar and cook, stirring until the liquid is gone, about 1 minute. Add the tomatoes and cook until they are softened and wilted, about 3-4 minute. Transfer the vegetables to a bowl.
  2. Season the chicken on both sides with the Cajun blend. Add the remaining 1 tablespoon of oil to the pan and heat over medium high. Add the chicken and cook until well browned and firm on the underside, about 5 minutes. Turn and cook until an instant read thermometer inserted horizontally in the center of the thickest breast registers 160 degrees, about another 5 minutes. Serve with the vegetable topping.

Makes 4 servings

Nutritional analysis for each serving: 215 calories, 24 g protein, 8 g carbohydrates, 2 g fiber, 10 g fat, 2 g saturated fat, 220 mg sodium

 

Filed Under: Fast and Easy, Poultry: Chicken, Cornish Game Hen, Turkey and Duck, Recipes

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Comments

  1. Amy says

    October 28, 2014 at 4:18 pm

    I do love the sweet smell of frying onions…immediate hunger!

Trackbacks

  1. Living Off the Land: Stories from Florida, Part One - Green Eating And LivingGreen Eating And Living says:
    January 10, 2015 at 7:41 am

    […] Living Off the Land suite is a series of stories from North Central Florida. Today you'll meet Cajun Perry of Cajun Guide Service, learn about his life and the county ordinance that affects him. Alachua […]

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

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