When spring finally hits, there’s always soooo much to do! Spring cleaning indoors, cleaning out the garage and sheds, and TONS of yard work. Not to mention planting, pruning, and seeding!

So for busy times like these, I like to have quick and easy recipes on hand to just toss together with little to no fuss. This is one of my very favorites! My hubby’s, too!

So, no time to spare. Let’s get started! 😀

You simply mix up your egg wash and your breadcrumb mixtures, dip ‘n dredge, really packing on the well seasoned crumbs nicely, and into a 13×9 they go!

You then simply top each one with basil pesto, sliced fresh mushrooms, and ripe olives.

Sound good so far?

 

 

Next, top each with several tomato slices and season them with a little garlic salt and fresh cracked black pepper.

 

 

Pop them into a preheated 350º oven and bake until mostly done, just 35 minutes is all.

 

 

Then take them out, top each with nice, thick slices of fresh mozzarella! Don’t be stingy with it, the cheese is fantastic!

Sprinkle with a little more garlic salt and some dried italian seasoning and bake until the cheese is ooey-gooey melty-delicious, and the chicken is done through, only about 10 – 15 minutes longer!

And……. 

 

 

Ok! Supper’s ready!

 

 

Which one would you like?

 

 

This one? 😉 😀 

 

 

Got your plate all ready for you!

 

 

The garlic bread is under the broiler and will be out in just a sec!

 

 

This chicken is one of my favorites to make when I’m tired, or it’s getting late, and I need something quick to throw together and get supper going fast. Plus, it’s just so darned good!!! Best with garden-fresh summer tomatoes of course, but even purchased tomatoes aren’t bad for this one!

I so hope that find this helpful and give this quick and easy, yet perfectly company-acceptable recipe a try soon! You can serve it by itself with a nice salad, or you can serve it along with my super simple fettuccine if you’d like. I’ve included that recipe, too, separately, so that you can just print out what you need.

With spring being so busy with planting and yard work, this recipe really comes in handy! Hope you enjoy! And Happy Spring!! 😀

 

 

Yield: 4 servings

Caprese Chicken with Mushrooms & Olives

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Ingredients

• 2 1/2 - 2 3/4 lbs. boneless skinless chicken breasts (4), or sub thighs (8)
• 1/2 cup italian seasoned dry bread crumbs
• 1/4 cup fresh grated parmesan cheese, store-bought canned ok so long as it's 100% real cheese
• 1 tsp. garlic powder
• 1 tsp. regular table salt
• 1/2 tsp. dried italian seasoning
• 1 extra large egg beaten with 1 Tbl. cold water
• 8 Tbl. basil pesto, (2 Tbl. per chicken breast)
• 4 oz. (about 1 cup) thickly sliced fresh mushrooms, or as desired
• 20 medium black olives sliced into thirds crossways, or as many as you like
• 1 medium to large tomato, thinly sliced
• a light sprinkling of garlic salt and coarse ground pepper
• thick slices fresh mozzarella, (about a 1/2 lb.), as desired
• another light sprinkling of garlic salt, dried parsley and coarse ground black pepper
• (tall can of olives used was 6 oz./dry weight)

Instructions

Trim chicken pieces of any fat.

In shallow bowl, mix together well the bread crumbs, cheese, garlic powder, salt and italian seasoning.

In second shallow bowl, whisk egg with water.

With one hand, moisten one piece of chicken on both sides with egg mixture. With other hand, dredge into crumb mixture coating very well, patting on lots of crumbs. Place into sprayed 13x9 baking dish, and continue with rest of chicken.

Top each evenly with 2 Tbl. pesto, then sliced mushrooms, black olives, and tomato slices.

Pop into preheated 350º F oven and bake, uncovered, for 35 minutes.

Remove from oven, top with mozzarella slices, sprinkle with garlic salt and italian seasoning.

Return to oven and bake until cheese has fully melted and chicken is done, about another 10 - 15 minutes.

Serve hot with Pesto Alfredo Fettuccine with Olives if desired.

 

*If planning on serving this fettuccine alongside, just make it while the chicken is baking, and cover when done. (The noodles will absorb the sauce). Or you can have your water already boiling when the chicken comes out of the oven, and make it while the chicken rests a little. (Chicken can be warmed in the microwave, or held in a very low oven, too).

Yield: 4 - 6 servings

Pesto Alfredo Fettuccine with Olives

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Ingredients

• 8 - 12 oz. uncooked fettuccine noodles (I use Barilla), less for extra-saucy
• 1/4 cup basil pesto
• 1 (15 oz.) jar Bertolli Garlic Alfredo Sauce
• 1/4 tsp. garlic salt
• 1/4 cup grated parmesan cheese, or to taste
• rest of black olives sliced in half lengthwise (approx. 1 cup)
• (tall can of olives used was 6 oz./dry weight)

Instructions

Bring small stock pot of water to a boil, add a small palm of salt, (about 1/2 Tbl.).

Add models and cook until done, according to package directions. Drain well in colander.

Dump noodles back into pot.

Add rest of ingredients and fold well to mix.

Serve hot with extra parmesan cheese of desired.