well, technically, what WAS for dinner... this was a night this weekend. a super simple, but delicious, summer meal.
started with fresh basil (gift from next door neighbor - yay!).
had some chicken breasts (the go-to-wonder-meat.) we sliced sweet vidalias and layered them in a casserole dish and topped with fresh spinach.
next we topped with the chicken breasts and seasoned with steak and chicken seasoning blend (the kind you grind as you use it.)
fresh, juicy, sun-warmed tomatoes sliced atop the chicken give it another layer of sweetness.
sprinkle with basil chiffonade. (fancy-talk for fine ribbons. stack your basil leaves and roll them like this:) next, run your chef's knife through, finely cutting into ribbons. (this technique is awesome for any fresh leaves...)
and your "french-for-ribbons" chiffonade...
i'm sure you know, but you should always use the quality of wine you'd like to drink when you cook... not just in case you want a sip while you work! this was left from the night before - a sprinkle of Chardonnay (or any white would work...) lends the onions and spinach and chicken some delicious juiciness!
bake at 350 for - well, till it's done... whole-wheat-drop biscuits make it the perfect meal.