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P1010257

We’ve been getting these amazing yellow cherry tomatoes from our CSA. I usually am not a fan of tomatoes, I still don’t like eating them raw, but it’s kind of like a challenge every week to use as many of the vegetables as we can. I’ve discovered that I really do like cooking with tomatoes, who knew!

We were hungry so I made 2 pieces of chicken for each of us. I can’t always find Quorn chicken cutlets but when I do I love them. My husband prefers the breaded chick patties. So I tried this with both types and they worked well.

4 vegetarian chicken patties
1/2 pint yellow cherry tomatoes
1 large red tomato
4 basil leaves or 2 cubes of frozen chopped basil.  (If you are using the frozen basil pop out two cubes into a little prep bowl with some olive oil and put on top of the oven while it preheats)
8 Tbs ricotta cheese
Olive oil, salt, and pepper

1. Preheat the oven to 350 then partially microwave the frozen “chicken” just enough to be able to cut through it. I put all 4 at once for a minute and a half.

2. Butterfly the chicken.
3. Drizzle the inside of each piece of chicken with olive oil and stuff with 2 Tbs of ricotta, halved cherry tomatoes, and a sprinkling of parmesan cheese. Season with salt and pepper. If you are using fresh basil add chopped basil leaves too.
4. Place in a greased casserole dish in the oven for 20 mins.
5. While the chicken is in the oven chop the rest of the cherry tomatoes and  the large tomato and sautee in olive oil with salt and pepper.
6. After about 15 mins in the oven brush the top of the chicken with the olive oil/frozen basil mixture (if that’s what you’re using). Cover with the tomatoes and cook another 5 minutes.P1010255

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