Trim and wash your chicken breast. In one bowl, crack an egg and season with salt and black pepper. In another bowl, pour breadrumbs and season. Dip your chicken in the egg first, then the breadrumbs, coating well. Sautee in olive oil for about 7 minutes each side, over medium heat. Always double check the center to make sure its done, all cooking times are approximate.
I had a huge chunk of Bleu Cheese in my fridge for weeks, and didnt know what to do with it. I finally thought of this sauce!
1/4 C blue cheese
1/4 C Milk
Over medium heat in a small pot, heat milk and melt cheese in, keeping some chunks.
Orange and Brown Sugar Glazed Sweet Potatoes
I loooove me some sweet potatoes. Mashed, baked, fried or roasted I am so there. I like the potatoes cooked different ways too lol.
Dice up 1 or 2 potatoes, depending on size and amount of people. I cook for 2 and theres always enough for or 4....still working on portion sizes myself really.
Roast your potatoes in some olive oil as you would normally, and toss with 2 Tbs orange peel zest, and 2 Tbs brown sugar.
A good story
ReplyDeleteGK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”
I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.
I believe cheese and wine lovers should be told about this publication.
Enjoy