Monday, April 22, 2013

Testing . . . testing

Poor ol' Hud - today he had to have . . . well, let's call it a "medical procedure" and yesterday he had to spend the afternoon and evening preparing for it. It's not a very comfortable preparation to go through and, poor thing - it kept him up all night long! But all is well and he came through it all with flying colors! The funny thing is, he doesn't remember anything about the time from the end of the procedure until almost before we got home. He slept four hours once I got him back home.

I'm not trying to turn this into a food blog, but I tried a new recipe for chicken tonight and even finicky Hud thought it was good. And it was easy - which is always good! You might want to give it a try.


Bruschetta Chicken

  • 1/2 cup flour
  • 2 eggs, beaten
  • 4 boneless, skinless chicken breasts
  • 1/4 cup grated parmesan cheese
  • 1/4 cup crushed garlic croutons
  • 1 tablespoon butter, melted
  • 2 large tomatoes
  • 3 tablespoons minced fresh basil
  • 2 garlic cloves, minced (appox. 1 teaspoon)
  • 1 tablespoon olive oil
  • salt & pepper to taste
Preheat oven to 375 degrees. Grease 9x13 baking dish. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through. *note: bruschetta (tomatoes, garlic, basil, olive oil) can also be made in blender.

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