Good morning all,
Sean....lovely table setting and tasty looking soup. Great repurpose of the chicken.
Margaret...Your chicken dinner sounds good too. Bit of an Asian flavor going on there and it sounds tasty. You always manage to come up with creative things to do with your sides. I need to get a little more adventurous and find some new ways to fix veggies.
TT....Wow. That would be a little unnerving when random strangers start giving you hugs in parking lots. Glad you are o.k. and thankfully all he wanted was a hug. People are crazy in more ways than one these days. Please be careful when out with your friends.
That aside glad you had a nice time at lunch with your friend and got good service at the restaurant. Your bean soup sounds quite yummy. Oh.... and Dave irons too. He knew how before we were married.
Donald...Ugh. What a grind. Kudos to you though in that you have been making beautiful and tasty meals despite being fridge challenged.
Do you keep a butter dish on your counter or in the cupboard? I do because I hate hard butter. Except for the hottest months of the year when it could possibly spoil I keep a covered butter dish on my counter not too far from the stove all year long. Dave calls it my 'Botulism butter' but he's never gotten sick and has no problem using it for everything when he wants soft butter.
JB...I'm with you on sports. Don't watch them and could care less about them. Well...not entirely true. Must admit I do enjoy horseracing and have been known to tune into the Derby and/or Triple Crown if I can catch it. Otherwise not much I care for sports wise.
Since everyone seemed to like the chicken recipe so much I'll share. It easily doubles to suit you and your meal time plans. We make it with 1.5lbs of boneless-skinless thighs but you can use breasts that are pounded flat.
CRUNCHY OVEN BAKED CHICKEN
INGREDIENTS:
1 egg
1 Tbsp. milk
1 entire small can (2.8 oz.) French's brand French fried onions (or use half of the large can)
3/4 cup grated Parmesan cheese
1/3 cup dry seasoned bread crumbs (Progresso Italian is what we used)
2 tsp. smoked paprika
1/2 tsp. salt
1/2 tsp. pepper (black or cayenne)
1.5 lbs. boneless-skinless chicken thighs
2-3 Tbsp. butter; melted
INSTRUCTIONS:
1. Preheat oven 350F. Wash and dry chicken pieces. Spray a 9" x 12" glass baking dish with non stick spray.
2. Mix your egg and milk in one shallow dish and whisk until combined.
3. Put the French fried onions in a plastic bag and crush or pulse in food processor.
4. Add the crushed onions and cheese, bread crumbs, paprika, salt and pepper together in a shallow dish and mix well.
5. Dip chicken in egg mix and then roll in bread crumb mixture to coat.
6. Arrange chicken in a single layer in a 9" x 12" baking dish that had been sprayed with non stick spray. (Can use 2 baking dishes if needed depending on how much chicken you are making.)
7. Melt the 2-3 Tbsps. of butter in microwave safe dish/measuring cup and drizzle over chicken.
8. Bake chicken for 30-45 minutes on 350F until done.
O.K. time to start the day. Have hair appointment today and some errands.
Will catch up with you all later.
Happy Day.
AG
