Week Night Quickie

Just made this one up on the fly one night this week and it only takes a short 30-40 minutes from start to finish and here's all you need...

Skinless boneless chicken thighs (6-8)
Shredded mozzarella cheese (1-2 cups)
Diced tomatoes (15 ounces partially drained)
Olive Oil (about 1 T.)
Salt and Pepper to taste.
Cast Iron Skillet


Preheat oven to 375.
Heat cast iron skillet over medium heat.  Dry the thighs and pepper the top side.  Heat olive oil in skillet and place thighs pepper side down in skillet.  Leave alone and do not move for 5-8 minutes or until nicely browned.  Partially drain diced tomatoes and when thighs are browned, turn and pour in tomatoes spreading them evenly over the chicken.  Sprinkle cheese (as much as you like) and place skillet in the oven for 15-20 minutes.  When out of oven sprinkle with salt and let stand for 5 minutes in the cast iron to finish.

This is a basic recipe that can become anything you might like.  Spice it up with red pepper flakes.  Add cumin to give it that warmth.  Use Rotel tomatoes and pepper jack cheese for a Mexican twist.  Add garlic and oregano for an Italian flare.  Get creative and make it your own.  Serve over pasta or rice or serve alone with a side of green beans.  Quick, healthy, and very tasty.