Good morning all.
Thank you for the nice pics Rosie. Good to see your smiling faces.
You and your husband are a cute couple. So glad the two of you are having a good time in FL. Enjoy! And please stick your toes in the ocean for me. Much appreciated.
Sean....even God got one day off!
I'll try to get an exact recipe from my husband and tree mail it to you so that perhaps you can 'tweek' it to speed things up OR you can save it to enjoy when you have the time. I will tell you the husband did not stand over the poppers for the full two hours. Once they were on the grill and the temp was stabilized he pretty much walked away until they were done. He'd pop out once in awhile to give them a turn and check on the temp but aside from that he just let them be. He went about doing other things. So, while they do take awhile to cook they are not overly demanding or needy once on the grill.
Rpr....some things just don't translate literally or figuratively. The one line in the recipe says, "Goat in bowls and serve hot or cold."
If you ever figure out how to get the goats in bowls let me know.
Things like that makes me all the more appreciative that my S. American friend, Manuel, bothered to translate the recipes he sent me into English first and to thoughtfully provide substitutes for ingredients.
AS for dinner today I am doing chicken breasts. Have a ton of ingredients on hand to do something French or Italian and sauce based and more fussy. Not in the mood. I think I will keep it simple and do a healthy oven fried chicken since it will be cooler today and I can turn on the oven. Make a big salad and another veggie on the side. We have had enough carbs between the pasta and the pizza recently.
Now I despise mayonnaise BUT you can not taste it in this recipe and it does make the most moist chicken I have ever had. Flipping the chicken makes both sides cook the same and the little bit of olive oil on top makes it super crunchy-oven fried and oh so good!
Oven-Fried Chicken Breasts
4 skinless boneless chicken breasts halves
salt, pepper and spices to your liking
1/2 cup mayo
1/2 cup Parmesan cheese & 2 cups Italian style bread crumbs; mixed together in a small bowl/plate
1.) Preheat oven to 425 degrees Fahrenheit.
2.) Lightly grease a foil lined shallow baking pan with olive oil or lightly spray with non-stick spray.
3.) Season the chicken breasts with salt, pepper, spices. VERY THINLY COAT both sides of the chicken breasts with mayo.
4.) Roll in the crumb-cheese mixture.
5.) Lightly spray the tops of the chicken with olive oil or non-stick spray.
6.) Bake 15-20 minutes on one side;
7.) Flip the chicken over and finish baking 15 minutes on the other. Remove from oven and enjoy.
Chef's Notes:
--Use a VERY THIN layer of mayo on both sides of the chicken otherwise you WILL taste it and it will make the chicken 'gooey' and 'wet' instead of crisp.
