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Let's chat about why we are making a recipe with sun-dried tomatoes for the feast of Our Lady of Fatima!
In the series of dates associated with the apparitions that occurred in Fatima, Portugal there is one to be noted, October 13, 1917. On this day a crowd witnessed what is known as the Miracle of the Sun. Thousands of people stood in awe of this event, but there is a special witness that we have from a source who said he was there.
Dr. Goncalo de Almeida Garrett, a Professor of Natural Sciences at Coimbra University passed the story down to his son, Dr. Jose Almeida Garrett who shares with us what his father saw that day.
I was looking at the place of the apparitions, in a serene, if cold, expectation of something happening, and with diminishing curiosity, because a long time had passed without anything to excite my attention. Then I heard a shout from thousands of voices and saw the multitude suddenly turn its back and shoulders away from the point toward which up to now it had directed its attention, and turn to look at the sky on the opposite side.
Here he describes very clearly what the sun looked like as it broke through the clouds and the way it surpassed all scientific understanding.
It must have been nearly two o’clock by the legal time, and about midday by the sun. The sun, a few moments before, had broken through the thick layer of clouds which hid it, and shone clearly and intensely. I veered to the magnet which seemed to be drawing all eyes, and saw it as a disc with a clean-cut rim, luminous and shining, but which did not hurt the eyes. I do not agree with the comparison which I have heard made in Fátima—that of a dull silver disc. It was a clearer, richer, brighter color, having something of the luster of a pearl. It did not in the least resemble the moon on a clear night because one saw it and felt it to be a living body. It was not spheric like the moon, nor did it have the same color, tone, or shading. It looked like a glazed wheel made of mother-of-pearl. It could not be confused, either, with the sun seen through fog (for there was no fog at the time), because it was not opaque, diffused or veiled. In Fátima it gave light and heat and appeared clear-cut with a well-defined rim.
During the solar phenomenon, which I have just described in detail, there were changes of color in the atmosphere. Looking at the sun, I noticed that everything around was becoming darkened. I looked first at the nearest objects and then extended my glance further afield as far as the horizon. I saw everything an amethyst color. Objects around me, the sky and the atmosphere, were of the same color. An oak tree nearby threw a shadow of this color on the ground. Fearing that I was suffering from an affection of the retina, an improbable explanation because in that case one could not see things purple-colored, I turned away and shut my eyes, keeping my hands before them to intercept the light. With my back still turned, I opened my eyes and saw that the landscape was the same purple color as before.
Dr. Garrett describes his state of mind as a way to affirm what he saw and explain that this was not a hallucination.
And in fact everything, both near and far, had changed, taking on the color of old yellow damask. People looked as if they were suffering from jaundice, and I recall a sensation of amusement at seeing them look so ugly and unattractive. My own hand was the same color. All the phenomena which I have described were observed by me in a calm and serene state of mind, and without any emotional disturbance. It is for others to interpret and explain them.
This miracle sparked an intense devotion to Our Lady that we can see is still alive and well respected today. If you would like to learn more about the apparition and promises associated with this devotion, you can read my other blog post here.
Marinade Time: 30 minutes - 8 hours (Optional)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yields: 6 servings
Italian Chicken Marinade Ingredients
(Marinade Process Optional)
4 small boneless, skinless chicken breasts
1 teaspoon kosher salt
1/4 cup virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons Italian Seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
Ingredients
1 1/2 lbs Italian marinated chicken, cubed
1 1/2 tsp dried basil
1 pint cherry tomatoes, halved
1 1/4 cup pesto (if you want homemade here is my recipe)
1/2 cup chopped sun-dried tomatoes
Salt and pepper, to taste
Parmesan cheese for topping, optional
Pasta or rice for serving over (we did cauliflower rice)
Directions
Using a sharp knife, cut chicken into one inch cubes on a cutting board. Sprinkle with kosher salt and place in a large ziploc bag.
In a large measuring cup whisk together 1/4 cup olive oil, 1/4 cup balsamic vinegar, 2 tsps Italian seasoning, 1 tsp garlic powder, 1/2 tsp black pepper, and the remaining 1/2 teaspoon salt.
Pour that over the chicken cubes in the ziploc bag and squish the ingredients around so the chicken is thoroughly covered. Set the chicken bag in the refrigerator to marinade for at least 30 minutes. You can marinade the chicken for up to 7-8 hours if you desire.
Note: The marinade process is optional, you can cook the chicken as you like and follow the rest of the directions as listed, but just know that you will be missing out on some amazing Italian chicken.
Using a medium skillet, heat 2 tbsps olive oil over medium-high heat.
Put the chicken in the skillet in a single layer and cook for about 3 minutes on one side.
Flip the chicken and add 1 pint halved cherry tomatoes, 1 1/2 tsp dried basil, and 1/2 cup chopped sun-dried tomatoes and cook for about 4 minutes or until the chicken gets to 165 degrees.
Serve over a bed of rice, risotto, or cooked pasta, and add a dollop of pesto (store bought or homemade) and a sprinkle of shredded parmesan cheese.
Enjoy, friends!
Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media, Facebook @HisGirlSunday or Instagram @steffani_hisgirlsunday.
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