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I was supposed to make this the other day and I don't remember what happened but I never made it, lol. So tonight my DH is having pot roast and gravy with mashed potatoes and corn.
Location: Finally made it to Florida and lovin' every minute!
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Good morning, all.
DH's tummy still is kinda off, so the 'sketti will be made another day. Instead, I took out some chicken breasts that will probably be marinated in some lemon pepper stuff. Sides TBD. Dessert, however, is in the freezer, firming up. I think I got this ice cream thing down. I made the "goop" last night and did the cooked version - French Vanilla. FIVE egg yolks! This morning, I took it out of the fridge, threw it in the churner which had been in the freezer for about a week now, and it came out at the right consistency this time. And rich....oh, baby! A little maple syrup, a little whipped cream, and this woman will be in heaven!
6 boneless chicken breasts
2T lemon juice divided
1/4 t salt
1/4 t pepper
1 1/2 C feta cheese
1/4 C chopped red pepper
1/4 C chopped fresh parsley
Preheat oven to 350
Arrange chicken in a 9x13-inch baking dish
Drizzle with 1T of the lemon juice
Season with the salt and pepper
Top with feta cheese and drizzle the remaining 1T. lemon juice
Bake for 35 to 40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley.
Makes 6 servings.
I cut this recipe in half as there is only the two of us here.
I had such a big lunch out with my friends yesterday that last night I just kept it simple. I heated up a can of creamed corn diluted with a half can of milk, and cut some slices of a deli chicken. Ate the creamed corn out of a coffee mug and ate the chicken cold off the bird as I sliced it!
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