Tuesday, June 22, 2010

My Trip Around the Sun: Day Ten


Today's Quote:
A goal properly set is halfway reached.~Zig Ziglar

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Today was busy with work and also taping this month's episode of The Paralegal Voice with my co-host, Lynne DeVenny. The Paralegal Voice is produced by Legal Talk Network.
This month's guests were Georgette Lovelace, RP, President of the National Federation of Paralegal Associations (NFPA) and Tracy L. Young, RP, the association's Vice President & Director of Positions and Issues.
The replay should be available by the end of the week. Meanwhile, you'll want to go to Legal Talk Network to subscribe...or subscribe in the Podcast Directory of iTunes. This is a free resource you won't want to miss.

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Lynne DeVenny says I'm doing great with My Trip Around the Sun...but that my posts make her hungry. Wait until she sees the picture of the new recipe I tried for dinner tonight! It was spectacular...and The Don rated it a "10". It' so good that you'll want the recipe so you can try it, too. Here goes:

Sun-Dried Tomato Crusted Chicken
Makes 4 Chicken Breasts
Total Time: 30 minutes (it took me longer!)

2 boneless, skinless chicken breast halves (8 oz each)

1 t. black pepper

1/2 t. kosher salt

2 cups bread crumbs (this is way too much)(I used canned dried Italian flavored bread crumbs...if you want to make your own, go for it!)
1/2 cup oil-packed sun-dried tomatoes , drained and sliced
4 large garlic cloves, peeled (couldn't use these...The Don doesn't like garlic and it's fine w/o)
1/2 cup all-purpose flour
2 eggs
2 T. Water
2 T. Olive Oil
  1. Preheat oven to 375 degrees

  2. Prepare breast halves by trimming fat. Slice each breast in half lengthwise; pound to 1/2" thick. Season with pepper and salt.

  3. Pulse bread crumbs, tomatoes and garlic in a food processor. Transfer to shallow dish.

  4. Place flour in a second shallow dish.

  5. Blend eggs and water with a fork in a third shallow dish.

  6. Dredge both sides of chicken in flour, then dip into egg mixture to coat. Transfer chicken to crumb mixture and pat onto both sides; place on a baking sheet or plate as you work.

  7. Heat oil in an ovenproof nonstick skillet over medium-high heat. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, then place pan in oven. Roast 8-10 minutes, or until cooked through

  8. Rest 5 minutes before serving

While the chicken is in the oven, make the Sunny Butter Sauce:

1 cup dry white wine

2 T. capers, crushed

2 T. fresh lemon juice

1/2 cup cold butter, thinly sliced

1/4 cup oil-packed sun-dried tomatoes, drained, sliced

1/2 cup fresh parsley, chopped

  1. Boil wine in a skillet (use the same one you used to brown the chicken) until reduced by half

  2. Add capers and lemon juice; boil 2 minute; reduce heat to low.

  3. Whisk in butter one piece at a time, stirring constantly as each melts, add another. Stir in tomatoes and parsley (tomatoes are added at the end to preserve their color)

Pour the Sunny Butter Sauce over the Chicken. Serve with rice or couscous and a vegetable. Enjoy!

(From Cuisine at home http://www.cuisineathome.com/)



1 comment:

Lynne DeVenny said...

Vicki, I can't let my husband see your blog - or he'll expect those, too! :o