This time last year it seemed I had time for everything. This year that is not the case at all! Between work, home, the garden, canning & jamming, learning preserving & pickling, getting Sugar Trips started, and all the usual “home duties” I have ZERO time; Not a second to spare. So I have scaled back on my commitments, a lot. My sister Becky is pregnant (yay for being an Auntie again!!) so with that, and my lack of time, it was with a heavy heart we decided to not do the big garden this year. Since we weren’t doing the big garden, I expanded my backyard garden. I tripled the size of the actual physical garden, and then doubled the amount of containers I’m planting. Of course this decision to expand the backyard garden came after I had already weeded and re-bricked the little garden. So we ripped up half the back yard, tilled it, and then mixed in some amazing fertilizer. I am still in the process of finishing the border on the “new garden.” It’s almost done!
I have been trying to get Sugar Trips off the ground for the past year, and when I say “trying” I mean wanting to do it, but not having the time available needed to devout to getting it up and running. Thus it has nestled into it’s home on the back-burner and little by little I have worked on it. I have been reading and note taking from some fantastic books on starting a home baking business. They have been so helpful, and they were written by an amazing and inspiring woman, Mimi Shotland Fix, who happens to be a Hudson Valley resident. If you have ever thought of having a home based food business her books are a must; Home Baking for Profit, and Start and Run a Home Based Food Business. I finally designed and ordered my business cards, have my DBA, and a call in for my inspection; I am moving along, little by little.
With all this lack of time, it can be really trying to find something for dinner that doesn’t require a lot of work. (allowing me to do all the other things on my list) One of my go-to meals, is actually super easy and delicious. Let me introduce you to my good friend, panko chicken. She is tasty, delicious, flavorful, juicy, and guess what, she’s healthy too.
I have never done a workup on the nutritional info of this recipe, but it can’t possibly be bad. Chicken, basic breading, seasoning, olive oil, see nothing bad! This is really a no fool recipe!
- Preheat your oven to 375F
- 2 Boneless Chicken Breast
- 1 Cup flour seasoned with salt and pepper
- 2 Eggs, Dash of Milk or Water (add a little salt in to thin it out)
- 2 Cups Bread Crumbs, season them with seasoned salt, garlic powder, salt and pepper, anything you want!
- Set up your dipping area, see the above layout
- Coat the chicken first in flour, then the egg, then the breadcrumbs
- Place breasts on a lined baking sheet, and spray the top of each breast with olive oil. (I use an olive oil sprayer, but you can use Pam Spray if you don’t have a sprayer)
- Bake for 40 minutes, take out, let rest for 5 minutes, and enjoy!