Wednesday: Din-Din Time

I have been slacking in the food department.
For the last semester, I have been living off of bagel bites, corn flakes, and canned soup. Gourmet, I know.
However, my new-found "free time" has inspired me to revive my domestic abilities in the kitchen.
And for you, I have two new recipes.
They're pretty super, if I may say so myself :)
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Tonight's menu: Tomato Basil Chicken with Cashew-Rice Pilaf
{you can thank me later}

Tomato-Basil Chicken

Ingredients:
1 T. Butter
1/2 c. Onion - finely chopped
1 can (14 0z) Italian Seasoned Tomatoes (cut up)
1/2 c. Fresh Basil Leaves
1/2 tsp Salt
1/2 tsp Ground Pepper
4 Boneless, Skinless Chicken Breasts (I chopped mine up smaller, and prefer the thinner cut..)
1/2 c. Heavy Whipping Cream

Directions:
Preheat the oven to 450 degrees. Melt butter in a large skillet, add in onion and cook for about 5 minutes. Increase heat to high, while adding tomatoes. Cook until liquid is almost evaporated (about 5-10 minutes). Add whipping cream and bring to a boil until slightly thickened (about 3 minutes). Stir in basil, salt, and pepper. Arrange chicken in a shallow baking dish, pour sauce on top, and bake for 20-25 minutes or until tender. Serves 4.

Cashew-Rice Pilaf

Ingredients:
1/4 c. Butter
1/3 c. Onion - finely chopped
1 c. Regular Long-Grain Rice (uncooked)
2 c. Chicken Broth
1 tsp. Salt
1/2 c. Cashews (coarsely chopped; I used unsalted, however, I think next time I'll use salted. Tasted fine, though)
1/4 c. Chopped Fresh Parsley

Directions:
In large saucepan, melt butter and saute onions until soft. Add in rice and stir until coated. Stir in broth and salt. Cover and allow to simmer for 25-30 minutes - until rice is tender and liquid is absorbed. Stir in cashews and parsley. Serves 4.

Bon Appetit.

Now off to begin round two: dessert.
Hello chocolate eclair recipe, you're lookin' mighty fine..