Way back when I was young and greener than a granny smith apple, I embarked on a career that I thought I would not only enjoy but excel at . . . I wanted to be a cosmetologist. For those of you who think that has something to do with interstellar space travel or some such thing my career choice was nothing so lofty . . . I wanted to be a hairdresser.
I was good at my chosen profession; it gave me an outlet for my creativity. The only problem I had at the onset was making conversation. I actually had to talk to people. Yeah . . . that was a hard one for me. I was never one for making small take or initiating a conversation. I forced myself and eventually was able to hold a decent conversation with complete strangers.
Not that I cared one whit about anything they had to say. It was all me, me, me . . . blah blah blah . . . and more me, me, me. So many people are completely narcissistic and I very quickly got tired of hearing people pissing and moaning about their petty problems . . . over and over and over again.
So, even though I was a very good hair stylist in the practical sense, I learned very early on was that I don’t overly like people. Come to think of it, I don’t overly like touching them either.
Don’t think I’m a sociopath or anything. I like my friends and I don’t mind touching people . . . just not strangers.
A career change was inevitable . . . I needed to find a job where I didn’t have to deal with people on a close, interpersonal level. I eventually got involved with computers . . . they do what you tell them to do and they don’t require incessant conversation.
Ahhhh . . . sweet relief.
Yes, I have to deal with people on occasion and sometimes it gets to be trying . . . sometimes more than others.
But at least it’s usually not up close and personal and I don’t have to be touching them at the same time.
4 Chicken Breasts Cutlets
Pinch of Salt
¼ Cup Balsamic Vinegar
¼ Cup Extra Virgin Olive Oil
4 Roma Tomatoes, Seeded and Diced
8 Fresh Basil Leaves, Thinly Sliced Into Chiffonade
3 Cloves Fresh Garlic, Minced
Pinch Of Salt
1 Tablespoon Balsamic Vinegar
8 Thin Slices Fresh Mozzarella
4 Slices Italian Bread
Preheat oven to 350 degrees. Combine balsamic and olive oil in a bowl. Place chicken in a baking dish and toss with balsamic/olive oil mixture. Bake for 15 minutes or until cooked through.
In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.
Place 2 slices of cheese on top of bread and place in oven for a couple minutes to melt. Then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese.
Place back in oven to melt top slice of cheese. Serve immediately open faced.