Quickie Chicken and Tomatoes

I spent the day in Avery Island, LA with my best friend and her daughter (my “niece”). If you’ve never taken the Tabasco/Jungle Gardens tour, you must you must you must. It’s such a unique thing to do on a wonderfully sunny day. Lucky day: If you purchased anything from the gift shop today, you got a free bottle of coarse ground mustard.

That gave me the inspiration to make salad dressing, which in turn, inspired me to cook chicken. My aunt gave me a fresh cucumber and tomato yesterday.

I used antibiotic-free raw chicken tenders and Boursin for the main course. Boursin can be bought pre-made in grocery stores. It’s a garlicky, herby yumminess.

Quickie Chicken with Tomatoes

  • 2 lbs skinless, boneless chicken tenders
  • 1-2 tablespoons olive oil
  • salt and pepper (approximately 1/4 teaspoon of each to season chicken)
  • Juice from 1/2 lemon
  • 1/2 tomato, diced
  • 1 cucumber, thinly sliced
  • 1/2 package Boursin

Over medium heat, heat olive oil in a large skillet. Begin cooking tenders. Season with half of the salt and pepper on one side. You should cook the chicken 6-7 minutes on each side until golden brown. Repeat seasoning on the other side. Squeeze lemon juice over chicken once cooked.

In a saucepan, heat Boursin over low heat. Add just a little water to help thin the cheese out. Add diced tomatoes and combine until heated through. Top chicken with Boursin mixture.


  • 1 tablespoon Tabasco coarse ground mustard
  • 1 tablespoon Balsamic vinegar
  • 2 tablespoons olive oil

Combine mustard and vinegar in a bowl. Drizzle olive oil slowly while whisking into the other ingredients. Pour dressing over sliced cucumbers.

I thouroughly enjoyed this dish. I hope you do, too.

Nighty night!


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