I don’t know what is happening in the sky, first the blood moon, now the blood dawn. The sky has always been interesting here, but this year, it has really been spectacular and forgive me, if I am boring you, but I just had to post these photos taken this morning…….
I hold my hands up and admit defeat – even I cannot find a link to this and my little culinary exploit – if you can think of one, please tell….
This dish is SO simple that even Monsieur le Frog can make it – seriously, this is the only thing that he can cook. This and cold ham and ‘atomic’ potato puree (name given to it by his son!)
Included in this particular dish are the two last tomatoes of the season (yes they hung on in there until the second week of October). So it is another farewell of sorts as we look forward to colder weather and warmer meals.
1 chicken breast per person
1 dessertspoon (1 cuillier a soupe) of pesto per chicken breast (fresh if possible -see my post for ‘Tomato and mozzarella salad with fresh pesto’ for how to make the pesto)
1 large sliced tomato per chicken breast
Mozzarella or grated Cheddar cheese (I used Marks and Spencer Mozzarella with Cheddar, as it is best of both worlds!)
Simply arrange the chicken breasts in a dish and spread them with pesto
Cover with the tomato slices
Top with the cheese and a drizzle of olive oil
Cover with foil and bake in a pre-heated oven for around 40 minutes at 180 degrees / gas mark 4 until the chicken is tender
Remove the foil and cook for around a further 10 minutes until the cheese is golden
Rest the dish for 3 or 4 minutes before serving with a crisp green salad and some crusty baguette to mop up the juices