Easy
Chicken Breast Recipe
recipe and photograph created by
www.finedinings.com
Serves 2
Chicken Breasts - Easy recipe!
1 pound chicken breasts,
skinned (approximately 8 ounce per person)
2 tablespoons butter, melted
1/4 teaspoon garlic salt
black pepper
1 cup potato chips, crushed... plain
or barbecue
2 sprigs parsley,
garnish (optional)
20 asparagus spears, pencil size, cut in half (10 per person)
Dip chicken in melted butter. Add garlic salt and pepper to the
potato chip bag; crush finely with a rolling
pin. Put chicken in the bag and coat with potato chips.
On a greased baking sheet bake chicken breasts at 375° for 25 to 45 minutes
without turning until juices run clear. What could be easier!
Cut asparagus spears in
half; steam al dente; drain and toss with melted butter, salt and pepper.
Yam Souffle - Easy recipe!
2 ramekins, 1/3 cup size
10 ounce yam, peeled, cut into chunks
Milk, small amount
1 tablespoon butter
Salt and pepper, to taste
2 teaspoons parsley, chopped
2 tablespoons onion, chopped fine
1/4 of a beaten egg
2 parsley sprigs, garnish
Boil yams; drain, mash with milk, butter, salt, pepper, parsley, onion and egg.
Fill buttered ramekins; bake at 375° for 15 minutes or until knife inserted in center comes out
clean. They can be prepared ahead of time; reheated before serving.
Zucchini - Easy to prepare!
1/2 pound green zucchini, diced fine
2 teaspoons butter
Salt and pepper, to taste
1/4 teaspoon dried dill weed
In a small saucepan sauté zucchini with butter, salt and pepper for 1 to 2 minutes, they should be
crunchy; remove from heat; add dill.
Assemble
Put 10 asparagus spears 2 layers high on plate grid style;
put chicken on top. Invert yam soufflé onto plate; add zucchini and serve.
Wine recommendation: Chardonnay
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