Deadline dinners: Creating a nondiet dish in honor of Julia Child's birthday
A while back, in honor of Julia's Child's birthday (she would have been 104 this year), I created a dish that embodies one of her many excellent sayings: "The only time to eat diet food is while you're waiting for the steak to cook."
You can fuss all you want with fancier dishes, exotic ingredients and new techniques, but isn't it true that when you make something super-homey, super-comforting, that's when everyone ask for seconds? When in doubt, choose comfort food.
Here, thinly sliced chicken breasts are enveloped in a creamy, cheesy sauce peppered with wilted spinach and sundried tomatoes.
Sundried tomatoes were all the rage years ago, and then they faded out of fashion, but it seems a shame to turn your back on a great ingredient just because it was a little overexposed for a while. If you can find real sundried tomatoes - which won't be hard little dried-up disks but rather pliant, brick-red, chewy bites - then that will make all the difference. Look for them in a store that sells good Italian ingredients. Oil-packed sundried tomatoes can also be used, but use paper towels to blot excess oil before chopping them.
You can buy thin-sliced chicken cutlets at the market or butcher, or use a steady hand and a large sharp knife to cut regular chicken breasts horizontally into thinner slices. Depending on how thick your chicken breasts are, you will get two or three slices per breast, about ½-inch thick apiece. And if you don't have fresh herbs, dried are perfectly acceptable here.
This makes a nice amount of sauce, which is a good thing, because when you serve up this chicken over a plate of steaming pasta or rice you'll want to have lots of starchiness alongside the chicken, and you can ladle the luscious sauce over it.
• Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook." She blogs at http://www.themom100.com/about-katie-workman/