I know I’ve been a little aloof lately.
We’ve been swamped getting things ready for our first paintball tournament of this season – which takes place next weekend.
I’ve been printing membership ID cards like the print button’s about to go extinct, scanning, scanning and rescanning membership barcodes to make sure they are working correctly, data entry in our member database, and a million other things. And I’m in slight panic mode. Why is it that when something is 3 weeks or more away, it feels like its forever away, but as soon as its two weeks, it feels like you have zero time left? And suddenly you’re kicking yourself for procrastinating.
Oh ya. And I’ve been working on Ezekiel’s room.
Which is way more fun than printing member cards.
Priorities, people. 🙂
Despite being busy, the one thing that is always constant is dinner.
We have to eat.
So I’m going to show you one of my favorite things to eat lately. 🙂
I’m sure I found this recipe somewhere – I know I didn’t just come up with it.
But I’ve been doing it so long, I have no idea where it came from.
It’s Garlic Parmesan Breaded Chicken Breast.
Delish. The moistest, tastiest chicken breast I’ve ever had.
1. Pour about a cup to a cup and half of olive oil (for about 4-6 chicken breasts. Use more for more breasts.) in a saucepan and add a couple tablespoons of minced garlic. Let the oil warm up on med/low (but not high – don’t boil it), and let the minced garlic roast in the oil for about 10-15 minutes. Take it off of the heat before the garlic starts burning.
2. Pour the garlic/olive oil mixture into the bottom of your cooking pan. Roll the thawed chicken breasts around in the garlic/oil until it’s well coated and let it marinate in the oil for at least 15 minutes, but up to 30 min. (I’m usually impatient and stop at about 15…but the longer you leave it the more garlicy!)
3. While the chicken is marinating, mix together your breading. For 4-6 chicken breasts, add a cup of panko (or other) breading and half cup of Parmesan cheese into a bowl and mix together well.
4. After the chicken has marinated long enough, roll the breasts around in the breading mixture, coating them well. Work the breading onto the chicken! Place the breasts in your cooking pan and pour the remains of the breading evenly over the chicken.
5. Cook for about an hour at 350 until the chicken is golden brown. Don’t overcook or it becomes really dry! It will likely look like it’s not cooked all the way – but it is! It’s just super moist, juicy chicken!
I’ve been on a chicken kick and making this a lot lately.
Husband has no complaints. 🙂
Well, it’s 12:12 am and my blogging break must end.
Time to go print more member ID’s…