I love Brussels Sprouts this time of year, and I was so excited about a new way to serve them in this Brussels Sprouts-Tomato Salad. This recipe is perfect for Thanksgiving or your weeknight dinner, and it’s a cinch, flavorful and pretty. It was featured in the November issue of Birmingham Magazine and on NBC 13 “Daytime Alabama” this month so it’s quite the popular Brussels Sprouts recipe. I even got two out of three of my kids to try it, and honestly, they liked it a lot!
I love cooking in a skillet, especially a grill pan such as this. It’s so easy and quick, and dinner comes together in under 25 minutes. Using chicken cutlets works great in this recipe because they cook so quickly. If you can’t find chicken cutlets at your local store, just slice a boneless chicken breast so it is half the size in thickness. I love this fresh combination of the chicken with grape tomatoes, olives and fresh basil and parsley. It’s perfect this time of year, and my kids love it too. See me preparing this recipe on “Talk of Town” on News Channel 5 in Nashville, this Thursday at 11:30 a.m.