Thursday, September 8, 2011
School is back in full swing! My oldest son is 13 and over here you start high school at that age. However, high school here is waaaay different than high school in the states. The biggest difference is that his day can start anytime between 8 am and 11 am and he can get home anywhere between noon and 4 pm! It's almost like going to college. He can have an hour in between classes to do what he wants and a class can be canceled all together and he has that free time until his next class. If you are confused..then join the club because so am I! I wrote his schedule down to make sure I atleast know where he is supposed to be throughout the day. I have a feeling he is going to be maturing alot this year.
In between getting everyone on a schedule again and keeping track of who needs to be where and at what time, I've been trying some new recipes! Chicken has got to be my favorite ingredient to use when making dinner. You can do so much with it that I never get bored. This recipe is super easy and Im sure most of you have the ingredients already in your kitchen. The best part however is that if you keep your chicken breast weighing in a 4 ounces each, it comes in at 169 calories per breast!
Dijon-Crusted Chicken Breasts
4 Bonless skinless Chicken breast halves( 4 ounces each)
1/3 cup Dry Bread Crumb
1 TBS grated Parmesan Cheese
1 tsp. Italian Seasoning
1/2 tsp. dried Thyme
1/4 tsp. Salt
1/4 tsp. Pepper
2 TBS Dijon Mustard
1 tsp. Olive Oil
1 tsp. Reduced-fat Margarine
Place bread crumbs, chesse and seasonings in a shallow bowl. Brush chicken with mustard on all sides;roll in crumb mixture.
In a large skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until chicken is cooked and the juices run clear.
Yield: 4 servings
Source: Taste of Home 30-minute Light Entrees