Menu Plan Fail

We hit mid-week and my well thought out and carefully organised menu-plan completely fell apart and the joy of the kids never reading the plan, despite it being stuck on the front of the fridge, is that each night dinner comes as a total surprise and if I decide to change it they're none-the-wiser anyway!

 I really wasn't in the mood for spaghetti last night, and then when I was late back from work with less time to sort anything else I ended up running into the shop to grab a chicken pie. The pie was very tasty and, served with some steamed fresh vegies, a good last minute meal but it kinda threw a kink into the plans for tonight's meal which was supposed Chicken Curry Pies. So a quick rethink, some website browsing and voila... something new for dinner.

This Chicken Scaloppini was full of flavour. I think it's the tastiest thing I've had for a while and I absolutely loved it. I knew the kids wouldn't like the tomatoey-olive sauce so I just left it off their plates and they hoovered up the chicken. Yes, even Miss Fussybum! I have discovered that lightly steamed fresh baby carrots are a big winner where the fussy one is concerned. Apparently they're 'very cute' and, as that is always a consideration when presenting food, I'm  happy to go with that if she's going to eat at least part of her dinner without a fight.

Chicken Scaloppini

adapted slightly from a recipe at recipefinder.ninemsn.com.au

2 chicken breasts

seasoned flour, to dust

olive oil

1 garlic clove, crushed

1 x 400g can crushed tomatoes

2/3 cup sliced kalamata olives

6 (or so) slices of cheese (mozzarella would be good but cheddar worked just fine!)

3 (or so) slices of ham, cut in half

1. Slice each chick breast in two, horizontally, through the centre. Place each piece on a board, cover with cling wrap (or baking paper) and hit it with a rolling pin till it's about 1cm thick. Dust with the seasoned flour.

2. Heat oil in a frying pan and brown the chicken, in batches, on both sides until cooked through. Remove and set aside.

3. Add more oil to the pan (if you need to) and cook the crushed garlic for one minute - just till it's soft, not letting it change colour - Add the tomatoes and olives, season with salt and pepper and simmer on medium heat for about 8 minutes, stirring occasionally, until thickened.

4. Preheat grill to high. Pour the sauce into a shallow baking dish and place the the chicken pieces on top. Top each chicken piece with ham and cheese. Place under grill for a few minutes until the cheese melts and browns slightly.