Dinner for Superwomen {and Men}

Lately, it's been a miracle if I can manage to go grocery shopping before mid-week, let alone cook fabulous things with the items I buy, put the finished product on a plate in a semi-presentable fashion, photograph it relatively decently, and post a simple, delectable recipe for you to add to your weekday arsenal. {The irony, huh?}

{And we don't even have kids yet. Lord, help us.}

No matter how organized I try to be, things just get... busy. I'm sure you can identify.

Yesterday was one of those days when I just wanted to say,"The heck with this!" and gun it to the nearest drive-thru. {For the record, I cannot remember the last time we ate anything that came from a drive-thru. Years, at least.}

But, I didn't.

Instead, I stood in front of our refrigerator and channelled my inner Bree Van de Kamp. {Minus the whole murderous housewife thing.} I powered through the urge to order take out, and prepared a quick meal that - unbeknownst to me - would turn out fantastically. {At least that's what I took away from the man-grunts that escaped my husband's lips when I asked him if he liked it.}

And so, I figured I'd share it with you since you might just be gravitating towards your car keys right now lured by the siren song of the closest place that serves anything that comes in a grease proof liner.

When dinner on the fly turns out like this, you will be glad you exercised your McWillpower.

Easy Bruschetta Chicken comes together in a snap. Cook your chicken. Chop up some tomatoes and herbs. Melt a little mozzarella over the top. And voila. You just gained some Superwoman points and saved yourself a few extra thigh dimples.

Now go grab yourself a glass of wine. You deserve it.

Easy Bruschetta Style Chicken

2 to 4 boneless, skinless chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 tablespoons olive oil, divided
1 to 2 Roma tomatoes, chopped into small dice
5 leaves of fresh basil, chopped fine
1 small clove garlic, minced or grated
1 to 2 oz. mozzarella cheese
sea salt
1/4 cup balsamic vinegar {optional}

Preheat oven to 350 degrees.

In a medium skillet, heat 2 tablespoons olive oil over medium heat.

Season chicken breasts with salt, garlic powder, and onion powder on each side. Place chicken breasts in hot skillet and cook 6-8 minutes or until browned. Flip over and cook for an additional 4-6 minutes or until just cooked through.

Meanwhile, in a small bowl, add chopped tomato, chopped basil, grated garlic, a sprinkle of salt, and 2 tablespoons olive oil. Combine thoroughly.

When chicken is just about done, remove from skillet {or if you have an oven proof skillet, you can just use that} and place onto a small foil-lined cookie sheet. Top with a few spoonfuls of tomato mixture, and desired amount of mozzarella cheese {I just cut a few small slices from a block, but you can use shredded or fresh... whatever you have}.

Place in preheated oven and allow cheese to melt 5-8 minutes. {This step will also help subdue the raw garlic flavor in the tomato mixture.}

As an optional step, add 1/4 cup balsamic vinegar to a small saucepan, and bring to a boil over medium high heat. Boil until reduced by about half. {Keep an eye on it, it will evaporate quickly and you'll be left with balsamic molasses if you let it go too long.}

Remove chicken from oven and place on a plate. Drizzle with balsamic reduction if desired.

Serve with a side of whatever you have time to make! {In my case, a glass of red wine. Ha!} :)