Friday, March 22, 2013

Chicken with Cabbage and Tomatoes

Yesterday I went grocery shopping during lunch. I forgot my entire bag of groceries in my office.

So I had to improvise. Instead of an Asian chicken soup with cabbage (left over from St. Patty's) I decided to do a Scandinavian dish. Here's what I made up and it came out great!

1. Cut up 3 boneless chicken breasts
2. Put 1/4 cup of flour in a ziplock bag with a 1/2 teaspoon of seasoning salt and 1/2 t of celery seed). cut chicken into small chunks (like the size of a boneless chicken leg). Coat with flour mixture.
3. Put a little canola oil in the bottom of a cast iron skillet.
4. Brown the chicken on both sides, set aside
5. Pre-heat oven to 350F. Chop green cabbage (I filled a cereal bowl with chopped cabbage to measure).
6. Saute cabbage in olive oil, season with salt & pepper
7. Add a can of chopped tomatoes (we do the organic ones sold in bulk at BJs so it's a 17.5 oz can I think). These are regular chopped tomatoes with no added flavoring.
8. Add chicken chunks back to pan. Stir and top with Trader Joe's shredded cheese (I do the one that is the mozzarella/cheddar/jack cheese combo).
9. Bake for 45 minutes. Covered with foil.
10. Remove foil for last 5 minutes and add a little more of the cheese.
11. Serve!

You can also add caraway seeds to the flour mixture. :)


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