​4 ounces butter, unsalted, grass fed
1 ½ lbs (about 1/2 a head) head Savoy cabbage or green cabbage-shredded 
1 teaspoon dried thyme or 2 teaspoons fresh
8 cloves garlic, thinly sliced                 
1 pound ground beef
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste

1. Melt 4 ounces of butter in a large sauté pan over a medium- high heat.  Add the slice garlic, ground beef, and pepper flakes. You can put the ground beef into the pan a break it apart as it cooks or place it in the pan in large pieces and cook without breaking up. Cook the meat until it is browned and the garlic is fragrant, about 5 minutes. 
   
   
2. Add the shredded cabbage and thyme. Lower the heat to medium-low, cover and cook until the cabbage is wilted but still bright green, 3-5 minutes. 
   
   
3. Add the chopped herbs, lemon zest and juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

 
Additions:
10oz frozen spinach, thawed and pressed to remove excess water
Shrimp. Add raw shrimp with the cabbage to cook.
Replace ground beef with 1 lb sausage meat. 

Serves 6
 
2 tablespoons olive oil 
1 onions, chopped
1 carrot, diced
2 ribs celery, diced
3 garlic cloves, minced
½ teaspoon red pepper flakes 
2 teaspoons ground cumin
1-28 oz can black beans
4 cups chicken broth 

Garnishes
1 limes cut into quarters 
1/2 cup cilantro, chopped
2 scallions, chopped

1. Heat oil in a heavy-bottomed soup pot over medium-low heat with onions, carrot, and celery. Cook, stirring occasionally, until vegetables are soft 8-10 minutes.
2. Add garlic, pepper flakes, and cumin. Cook, stirring until fragrant, about 2 minutes.
3. Stir in black beans with their liquid and the chicken broth. Increase heat bring to quick boil, then reduce heat to low and simmer, uncovered for 20 minutes.
4. To finish the soup, ladle 2 cups of the soup into food processor, blender, or use an immersion blender and process until smooth. Return the pureed soup to the pot.
5. Ladle the soup into bowls and serve immediately with lime and cilantro on the side.

 
Mexican Style
Serve these on the side to be added to soup to taste.
Cheddar cheese, shredded
Scallions, diced on the bias
Red Peppers, diced small
Avocado, small dice
Sour Cream

​Asian Style
Serve these on the side to be added to soup to taste.
Soy Sauce
Sesame oil
Extra Firm Tofu cut in small cubes
Scallions, diced on the bias
Red Peppers, diced small

Makes 12 cups

8 cups of chicken stock, homemade or store bought 
2 tablespoons butter
1 large carrot (about 1 cup), diced
1 medium yellow onion (about 1 cup), diced
2 medium celery stalks (about 1 cup), diced
1 bay leaf
1 tsp fresh thyme leaves or ½ tsp dried
1-2 cups broccoli florets-fresh or frozen
1 cup frozen peas, thawed
1 10 oz package frozen spinach, thawed-squeeze out the extra water before adding to soup
2 cups cooked chicken, shredded
¼ cup finely chopped herbs- fresh dill, flat-leaf parsley, or other fresh herbs
Kosher salt and freshly ground black pepper
 

1. Using an 8-quart soup pot, heat the soup pot over medium-low heat with 2 tablespoons of butter. Add the carrots, onions, and celery. Cook for 5 minutes to release the aromatics from the vegetables. 
2. Add stock, bay leaf, and thyme. Raise the heat to reach a low boil and then lower heat to maintain a steady, gentle simmer. Cook for 20 minutes. 
3. Add the broccoli and cook for 5 minutes. 
4. Add the peas, spinach, shredded chicken, and fresh herbs. Continue to cook for 3 minutes or until heated through.
5. Season with salt and pepper to taste. Serve hot or let cool to room temperature and refrigerate for up to 3 days or freeze for 6 months.

My preferred brand of store bought stock base is Better Than Boullion

For chicken soup w/matzo balls:
Follow the recipe on the package of Matzo Meal. I often freeze the soup w/the matzo balls in it. 

Chicken noodle soup:
Cook 4 oz of egg noodles separately and add to soup bowls and then pour hot soup over to serve. Store soup and noodles separately otherwise the noodle will absorb the broth and over thicken the soup.

4-6 Servings
2 tablespoons butter or olive oil
1 small onion-about 1 cup, diced
1 carrot-about 1 cup, diced small
2 teaspoons fresh ginger, chopped
2 teaspoons ground turmeric
2 pounds butternut squash, peeled and cut into 1-inch cubes  
3 ripe pears-divided (Bartlett, Anjou, or Bosc)
4-5cups vegetable or chicken stock
Salt and freshly ground pepper
2 tablespoons sour cream stirred with 2 teaspoons water
 
 

1. In a heavy bottomed soup pot add the butter, onions, and carrot and cook over medium-low heat until the onions are soft, about 5-7 minutes.
2. Peel the pears. Cut 2 of the pears into 1-inch pieces; these will be cooked with the soup. Cut 1 pear into small dice to be used as garnish.
3. Add the ginger and turmeric and cook for 1 minute.
4. Add the squash, pears (all but 1 cup reserved for garnish), and stock. Raise the heat and bring to a simmer and cook for 30 minutes.
5. Puree the soup using an immersion blender or standing blender. Add more stock if a thinner soup is preferred.
6. Ladle the soup in bowls, drizzle each serving with the sour cream and top with some of the reserved chopped pears.  Serve hot.

2 Tbs oil (peanut oil, avocado oil, or coconut oil)
1 large carrot, peeled, sliced thin
1 medium yellow onion, sliced thin
1/2 lb broccoli, cut into florets w/stems
1 large pepper-red, yellow, or orange, sliced
1/4 lb snow peas, whole or cut in half
​3 scallions, chopped-green and white parts
Fresh cilantro (a handful with stems), chopped or flat leafed parsley- if you do not like cilantro

Optional protein additions: 
1 pound chicken breast or sirloin tips, cut into 1-inch pieces
or
½ pound extra firm tofu, drained, pressed between paper towels, and cut into ½ inch cubes

1. Prepare hot and spicy stir fry sauce (recipe below) and set aside.
2. Add 2 tbs of oil to a large fry pan and heat pan over high heat until oil is shimmering.  If cooking chicken or beef, add to hot oil and toss until cooked through. Remove from pan. 
3. Add more oil if needed and add sliced onions and carrots, cook over high heat, stirring until crisp-tender, 3 to 5 minutes.  
4. Add broccoli and peppers with 1/4 cup water, cover, and steam over high heat for about 2 minutes; uncover.
5. Add snow peas (and tofu, cooked beef, or cooked chicken if using) and cook until vegetables are crisp-tender, 30-60 seconds.
6. Pour 1 cup stir fry sauce over cooked vegetables. Add more if you like.  Add chopped scallions and cilantro. Serve immediately.
   
   
   

Hot and Spicy Stir Fry Sauce
Martin Yan (prepare before class)
Makes 2 cups
​
2/3 cups Chinese rice wine or dry sherry
1/3 cup soy sauce
1/3 cup chicken or vegetable broth
3 tablespoons sugar
½ tsp white or black pepper
1 ½ tablespoon chili garlic sauce or 2 teaspoons crushed red pepper
2 tablespoons cooking oil
1 ½ tablespoons minced garlic
1 ½ tablespoons minced ginger
2 tablespoons cornstarch
​1/4 cup water

1. Combine the rice wine, soy sauce, broth, sugar, pepper, and garlic sauce in a bowl. Set aside. Combine the cornstarch and 1/4 cup water in a small bowl and stir. Set aside.
2. Heat a saucepan with the cooking oil over medium heat. Add the garlic and ginger and cook stirring for about 20 seconds. 
3. Add the soy sauce mixture and bring to a boil, reduce to a simmer and cook for 2-3 minutes.  
4. Stir up the cornstarch mixture and add to the hot sauce while stirring and cook until thickened. Store sauce in refrigerator for up to 3 weeks or freeze.

Makes 1 sandwich
 
2 slices hearty peasant bread
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fig jam (any jam or chutney will work)
2-3 ounces mozzarella, cheddar, or both, cut into thin slices 
1 tablespoon shredded or grated parmesan cheese
 

1. Heat a skillet over medium heat.
2. While the skillet is heating, spread each slice of bread with a thin layer of mayonnaise-this will be the outside of the sandwich. 
3. On the other side, spread the Dijon mustard and then the fig jam.
4. Place the cheeses on the fig side of the bread. Place the top slice on (fig side down) and put the sandwich into the heated skillet. Cook for 3 to 6 minutes, until cheese starts to melt. Flip and let cook 1 to 2 more minutes on the other side, until golden brown. If the cheese is not melted to your liking, lower the heat and cover the sandwich, flipping it over a few times.
5. Remove the cooked sandwich from the pan. Cut and serve hot.

Makes 4-6 servings 
 
2 Tbs olive oil
1 large onion, diced
1 stalk celery, diced
3 garlic cloves, diced
1 tablespoon curry powder, if you prefer an herb: 2 tsp rosemary
1/8 tsp crushed red pepper
1 28-oz.can Italian plum tomatoes
1 15 ounce can diced tomatoes
4-5 cups vegetable stock or chicken stock 
2 Tbs sun-dried tomatoes packed in oil
1-pound raw U16 shrimp, thawed, peeled and deveined
Kosher salt and freshly ground pepper to taste
2 slices of Artisan Bread, cut into ½ inch cubes
2 tablespoons extra-virgin olive oil

1. Preheat oven to 400 degrees.
2. Drain the plum tomatoes, reserving the juice to add to the soup. Cut the drained plum tomatoes in half and place them on a lined baking sheet. Drizzle with extra-virgin olive oil. Roast in the oven for 20 minutes or until browned. Remove and add to the soup with the diced tomatoes.
3. Heat a heavy-bottomed soup pot over medium-low heat with the olive oil, onion, celery, and cook covered, until vegetables are tender, about 10 minutes.
4. Add the garlic, curry powder, and crushed red pepper. Cook for one additional minute.
5. Add the canned diced tomatoes, oven-roasted plum tomatoes and their reserved juice, and the stock. Bring the soup to a boil and then reduce heat to low, partially cover, and cook at a simmer for 40 minutes.
6. To prepare the croutons: Heat a large sauté pan over medium-high heat with the olive oil. When the oil is hot, but not smoking, add the bread cubes and gently toss to coat the cubes in the oil. Cook, moving the cubes occasionally until browned and crisp. Sprinkle with a little salt, and cool in the pan until ready to serve the soup.
7. To finish the soup: Partially puree the soup using an immersion blender. If using a regular blender or food processor, remove the solids and process the solids until smooth. Add the pureed solids back into the broth.
8. Bring the soup to a medium simmer and add the peeled and deveined shrimp. Cook until the shrimp are opaque, about 3-5 minutes. 
9. Season the soup with salt and pepper as needed. Serve hot or cold with croutons on top for garnish.

 
Variations:

• Chunky Tomato Soup: Don’t puree the soup. 
• Tomato Sauce: Reduce the stock to 2 cups, puree as directed and serve over pasta. 
• Cream of Tomato Soup: Decrease the chicken stock by 1 cup add 1 cup heavy cream just prior to serving.
• Tomato Spinach Soup: Add chopped fresh baby spinach or arugula to the soup after it has been pureed and cook with the sliced cherry tomatoes for 10 minutes. 
• Butternut squash croutons: Roast 2 cups butternut squash that have been cut into 1-inch cubes and tossed and 1 tablespoon extra-virgin olive oil and sprinkled with salt and pepper. Roast in a 450-degree oven for 10 minutes or until browned around the edges and fork tender. Serve on top of the soup as garnish. 
• Add any of the following to the soup recipe: Canned beans, shredded chicken, cooked sausage, cooked ground beef, sauteed mushrooms.​

​Adapted from a recipe by: Jacques Pepin

This soup is wonderfully flavorful and colorful. I prefer less fatty/oily fish like scrod, cod, halibut, snapper, bass, sole, and sword fish. You can also use sea scallops and shrimp or a combination of several. The rouille is a creamy mayonnaise-like sauce that is flavorful and adds a wonderful finish to the soup. Don't leave it out! I often use the rouille in other broth bases soups to add flavor. You can also use it in place of mayonnaise if you find you have leftovers. Tips for a quick fish stock below. Chicken stock if fine as well.

Serves 6-8 
Soup
3 Tbs olive oil
1 cup onions, diced 
1 cup celery, diced 
6 cups fish stock, or chicken stock
1 fennel bulb, diced 
1 Tbs fennel fronds, chopped
1 tsp fresh tarragon, chopped 
1 tsp fresh rosemary, chopped 
1 teaspoon turmeric
½ teaspoon thyme
1 cup fresh cherry tomatoes, cut in half 
2 pounds of fresh scrod or cod, cut into 2-inch chunks (other options-halibut, snapper, bass, sole, and sword fish, scallops, shrimp)
½ cup fresh flat leafed parsley, chopped 
Kosher salt
Pepper 
Rouille-recipe below
Croutons-recipe below

1. Place the olive oil, onions, and celery into a heavy-bottomed 8-quart soup pot over medium low heat. Cook the vegetables until they are soft, about 5-8 minutes.  
2. Add the stock, fennel bulb, fennel fronds, tarragon, rosemary, thyme, and turmeric. Bring the soup to a boil then immediately reduce heat to simmer and cook for 30 minutes, partially covered.
3. Remove about half of the solids and puree in a blender or food processor. Return the pureed vegetables to the soup pot.  
4. Add the cut tomatoes and pieces of fish to the soup pot. Simmer and cook for 10 minutes or until the fish is opaque. 
5. Add parsley and season with salt and pepper. Add Rouille to taste to the entire soup or serve at the table to allow each person add it to taste. Serve soup topped with croutons.

 
Rouille-a light mayonnaise 
4 to 5 cloves garlic, peeled 
1/4-cup fish soup
1 whole egg
1/8 teaspoon cayenne pepper 
1/2 cup olive oil 

1. Process the first four ingredients in a food processor.
2. Add the oil slowly to make a light mayonnaise. 
3. Add Rouille to taste to the entire pot of soup or serve at the table to allow each person to stir into their soup to taste.
   Refrigerate up to 5 days. It will thicken in refrigerator.

 
Croutons
¼ cup olive oil
2 cups 1-inch bread cubes-baguette or ciabatta
½ tsp kosher salt

1. Heat the oven to 375 degrees. 
2. Pour the olive oil onto a rimmed baking pan. Toss the bread cubes with the oil and the salt. 
3. Cook in the oven for 8-10 minutes or until browned and crisp. Serve with soup.

Quick Fish Stock
adapted from Serious Eats
2 pounds bones and heads of lean, white-fleshed fish, such as snapper or bass, gills removed
2 tablespoons kosher salt
2 tablespoons olive oil

1. Place fish bones and heads in a large bowl and cover with cold water. Stir in kosher salt until dissolved. Let stand 1 hour. Drain, then rinse fish under cold running water, washing away any large areas of blood (such as near spine).
2. In a large saucepan, heat oil over medium-high heat until shimmering. Add the fish heads and bones and cook, stirring, until it begins to steam. Add 4 cups water (liquid should just barely cover heads and bones; if not, add just enough more to barely cover). 
3. Bring liquid to a gentle simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble. Cook for 20 minutes. Using a spoon, skim off any scum that accumulates on the surface.
4. Strain fish stock through a fine-mesh strainer. Use right away or chill. Fish stock can be kept refrigerated, covered, for up to 5 days or frozen for up to 3 months.

Serves 2-4
2 Tbs olive oil
Kosher salt and black pepper
1-2 cups cherry tomatoes
1 small red onion cut into ¼ inch thick wedges
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon pepper 
1 lemon cut into ¼ inch thick rounds
1-2 lbs salmon
1-2 tablespoons Dijon mustard 
2-4 tablespoons fresh dill, chopped or 1 tablespoon dried
½ lb green beans, stems removed
2 ounces feta cheese, crumbled (about ½ cup)

1. Heat the oven to 425 degrees. 
2. Brush a sheet pan with 1 tablespoon of olive oil. Place the tomatoes, onion, green beans, garlic, and salt and pepper in a large bowl and toss gently to season everything evenly. 
3. Place the salmon, onto the center of the sheet pan. Spread the salmon with the Dijon mustard using the back of a spoon. Sprinkle with the dill. 
4. Place the seasoned vegetables around the salmon in a single layer. Place the sheet pan in the in the oven and cook for 15 minutes. Add the green beans to the pan and continue cooking for and additional 5 minutes or until the salmon is cooked through. The thickest part of the salmon should be firm with a little “give” when pressed with your finger.
5. Remove the pan from the oven. Sprinkle on the crumbled feta and serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, swordfish fillets, chicken breast, boneless chicken thighs. Fennel bulb, red peppers, asparagus, broccoli, or cauliflower florets. 

This is an easy and delicious Instant Pot recipe. My favorite Instant Pot recipes are from Urvashi Pitre. Here website is twosleevers.com. Go there and you will find many more great recipes.

4-6 servings
2 pounds chicken thighs boneless, skinless cut into bite sizes
1.5 tablespoons ground cumin
1.5 tablespoons chile powder (NOT cayenne)
1 tablespoon salt
2 tablespoons oil- olive, coconut, or avocado
14 ounces diced canned tomatoes
5 ounces can tomato paste
1 small onion chopped
3 cloves garlic
2 ounces canned/pickled jalapenos
 

1. Turn your Instant Pot or Pressure cooker onto Sauté.
2. While it heats, coat the chicken with the cumin, chile, and salt.
3. Pour the oil into the pressure cooker once it is hot, add the coated chicken pieces.
4. You are doing this step to get the spices to "bloom" a little bit to get their full flavor. So cook it for 4-5 minutes, and you should be good to go.
5. Add everything else into the pressure cooker and close.
6. Cook at high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
7. Use two forks to shred the chicken a bit more if you're serving as tacos, or eat over rice.

​4 lbs chicken w/bone- (whole chicken-cut into pieces, backs, wings, feet, or legs) or 2 leftover chicken carcasses. 
1 onion, quartered
2 stalks celery, cut into large pieces-if you have celery leaves, add them to the stock
1 large carrot, cut into large pieces
8 sprigs parsley-stems and/or leaves
2 sprigs thyme or 1 tsp dried
2 bay leaves
1 tablespoon salt
1 teaspoon pepper or 4 whole peppercorns 
12 cups water-cold or room temperature

1. Place the chicken parts into a large stock pot. Add vegetables, herbs, and salt and pepper and cover with 12 cups water. 
2. Bring the water to a low boil and immediately reduce heat to maintain a gentle simmer. Simmer, uncovered 1 ½ to 3 hours, occasionally skimming off the foam that comes to the surface.  The longer you simmer, the more concentrated the flavor. Note that the amount of finished stock will be reduced with a longer cooking time due to the evaporation in cooking.
3. Strain the stock into a large pot or bowl. Use right away or let the stock come to room temperature and either refrigerate (fat is easier to remove once chilled) or divide into 4 cup containers, label, and freeze.  Stock can be refrigerated for up to 3 days or frozen for one year.

* If using whole chicken, bone in breast, or thighs, once cooked  for 40 minutes, you can remove the meat from the bone and add the bones back to the stock to continue cooking. This will result in a better textured meat to use in soup or salad. 

Stock after 12 hours in refrigerator

Chicken Soup with Matzo Balls served in my Grandmother's soup bowl. A bowl of memory delight!

Serves 4-6

8 cups of chicken stock (see Liz's recipe for Homemade Chicken Stock)
**directions for using store bought stock include in instructions. I like "Better Than Bullion" chicken base
1 large carrot (about 1 cup), diced
1 medium yellow onion (about 1 cup), diced
2 medium celery stalks (about 1 cup), diced
2-3 cups cooked, chicken-shredded
2 tablespoons minced fresh dill, flat-leaf parsley, or other fresh herbs, to finish
Kosher salt and freshly ground black pepper

1. Using an 8 quart soup pot, combine the stock, carrots, onions, and celery. Bring to a boil and then immediately lower the heat so the soup is bubbling gently. Cook for 20 minutes or until carrots are soft.

        **If using a store bought stock, heat the soup pot over medium heat with 2 tablespoons of butter and      add the carrots, onions, celery, and one bayleaf and 1tsp fresh thyme or 1/2 tsp dried. Cook for 5 minutes to release the aromatics from the vegetables and herbs. Then add the store bought stock and simmer for 20 minutes.

1. Add the shredded chicken and fresh herbs and continue to cook for 5 minutes to heat the chicken  and to release the aromatics from the herbs.
2. Season with salt and pepper to taste. Serve hot or let cool to room temperature and refrigerate for up to 3 days or freeze.

  
For chicken vegetable soup add:

• 1 cup broccoli or cauliflower florets-add 10 minutes before the soup is done cooking.
• 1 cup frozen peas-add with shredded chicken
• 1 10 oz package frozen spinach, thawed-squeeze out the extra water before adding to soup- add with shredded chicken

For chicken soup w/matzo balls:

• Follow the recipe on the package of Matzo Meal. I often freeze the soup w/the matzo balls in it. 

Chicken noodle soup:

• Cook 4-6 oz of egg noodles separately and add to soup bowls and then pour hot soup over to serve. Alternatively, add uncooked egg noodles to the cooked soup and cook until the noodles are tender, 5-8 minutes.

Serves 4-6
 
*6 oz Andouille sausage, diced
2 Tbs olive oil
2 Tbs unsalted butter 1 medium onion, diced (about 2 cups)
2 celery stalks, diced (about 1 cup)
2 large garlic cloves, minced
2 bay leaves
1 tsp dried thyme, 2 tsp fresh
2 small red potatoes cut into 1-inch dice
6 cups chicken stock
2 cups whole milk
½ lb corn kernels, fresh or frozen
1 cup cherry tomatoes, cut in half
3 Tbs flat leafed parsley, chopped
Salt & pepper to taste

1. Heat a heavy bottomed soup pot with olive oil over medium heat. Add the Andouille and cook until browned. Remove the sausage to a paper towel.

2. Lower the heat to medium-low and add the butter to the pot with the onions, celery, garlic, and bay leaves. Cook until the onions and celery are soft, about 5 minutes.
 
3. Add the thyme, potatoes, and the chicken stock and bring to a simmer. Cook until the potatoes are soft, about 10 minutes. and remove the bay leaves. 

4. If you like a thickened the soup, remove 2 cups of the soup with vegetables and puree using a blender or food processor. Add this back to the soup. Or, you can use an immersion blender to partially puree the vegetables in the pot.

5. Bring the soup back to a simmer and add the milk, sausage, corn, tomatoes and parsley. Simmer gently for an additional 10 minutes. Season with salt and pepper to taste.
​
6. Serve hot or let the soup cool to room temperature and refrigerate up to 3 days or freeze.
  
*if you would rather use bacon, use 1/3 pound thick-cut, smoked bacon  

Serves 4-6

​2 lbs broccoli, cut up into florets or 24 ounces of frozen broccoli
3 ounces cream cheese
2 tbsp unsalted butter
salt and pepper to taste
 

1. Steam or boil broccoli until soft, about 10-15 minutes.
   
2. Drain the broccoli well and place it in a large mixing bowl.
3. Cut the cream cheese into four pieces. Add it and the butter to the broccoli and mash together with a potato masher or purée with an immersion blender. You can also place this in a food processor.
4. Season with salt and pepper to taste. Serve hot. 

Variation: 
Baked Broccoli
Place the seasoned, mashed broccoli in a buttered baking dish. Combine ½ cup breadcrumbs with 2 tablespoons melted butter. Sprinkle on top of the mashed broccoli. Place in to a 375-degree oven and cook until the breadcrumbs are browned.

Serves 4
 
Give your chicken a major flavor boost by stuffing pieces of Parmigiano Reggiano into the meat before searing. While the chicken is cooking, prepare this quick, flavorful tomato sauce with fresh, sweet cherry tomatoes and slowly sauteed garlic. Finish it off with a handful of fresh basil and a swirl of creamy butter and you will be in heaven!
 
 
4 boneless chicken breasts (about ⅓ pound each)
2 ounces Parmigiano Reggiano cheese
4 tablespoons olive oil
2 pints cherry tomatoes, sliced in half from top to bottom. 
10 thinly sliced garlic cloves
½ cup thinly sliced basil leaves
1 pinch crushed red pepper
4 tablespoons cold unsalted butter
Kosher salt 
Pepper, freshly ground

1. Preheat oven to 375 degrees. Cover a baking pan with foil. 
2. Cut the Parmesan into 32 ¼ -inch pieces and set aside. Pat each chicken breast dry with a paper towel. Make 8 small, shallow slits into the top side of each chicken breast. Gently insert a piece of Parmesan into each slit. Season each piece of chicken with salt and pepper. 
3. Heat a large sauté pan over medium-high heat with 2 tablespoons of the olive oil. When the pan is hot, place the chicken breasts in the pan, top side down. Sear the chicken until the breast lifts easily from the pan and is browned, about 5 minutes. Remove the chicken breasts from the pan and place them on the baking pan with the seared side facing up. Finish cooking in the oven for 15 minutes or until the flesh is firm, yet has a little “give” when pressed. Remove the chicken from the oven and let it sit covered for 5 minutes before slicing.
4. While the chicken is cooking, prepare the tomato sauce using the same pan you seared the chicken in. Place the remaining 2 tablespoons olive oil and garlic in the pan and turn the heat to medium low. Cook the garlic slowly until lightly browned, stirring occasionally, about 5 minutes. Add the cherry tomatoes, crushed red pepper, and basil. Raise the heat to medium high and cook until the tomatoes break down and become saucy, about 10 minutes. To finish the sauce, turn off the heat and slowly stir in the cold butter 1 tablespoon at a time. Season with salt and pepper to taste and serve with sliced chicken. 

Variations
 
Basil Tomato Corn Sauce     
The addition of fresh corn kernels to the cherry tomato sauce above creates a colorful and delicious complement to seafood, chicken, or pasta. Prepare the sauce as above. When the tomatoes begin to break down, add ½ cup of water and the kernels cut from two fresh ears of corn. Bring to a simmer and cook for an additional 5 minutes. Turn off the heat and finish the sauce with cold butter as above.   
 
Southwest Mussels with Tomato Corn Sauce     
Prepare the Basil Tomato Corn Sauce without the basil. Add 1 teaspoon ground cumin with the tomatoes and 2 pounds of cleaned mussels with the corn kernels. Finish the sauce with butter and a handful of fresh, chopped cilantro. Serve with pasta or polenta.