Tuesday, April 27, 2010

Spring Chicken

I called my grandma & pap-paw the other day and learned they had a tift over a woman who was flirting with my gramps. The other woman offered to let my grandpa use her dock (they live on a lake). Evidently, the other woman made a comment my grandma didn't like. Granny was mad as a hornet.

Now, my grandma is no spring chicken, she's about to turn 86, but she has a lot of spring in her step. We were talking about her upcoming birthday and how almost all of her eight brothers/sisters, and friends are dying. I asked her why she was still kicking it strong and she said she thinks it is because she loves life. She doesn't sit around and mope. She tends to her garden of tomatoes and corn and peas. She socializes. She plays cards. She goes to church. She loves her huge family. She gives grandpa hell and makes him get out of his favorite chair to do a little this and that. She has been workin' her skirt for 86 years and I dedicate this entry to granny, who will always be a spring chicken...

Basil SPRING Chicken Roulades - HOW TO VIDEO >>>

Basil Chicken Roulades with Mustard/Yogurt Sauce
Grocery Items: 6 thinly sliced chicken breasts, plain (Greek) yogurt, Dijon Mustard, Chives, Bunch of Fresh Basil, Bread Crumbs, Parmesan Cheese, Shallot, Veggie & Rice

Preheat oven 400, either butter baking dish or spray with non-stick Pam

Dipping Sauce to serve with meal -1/2 c plain yogurt (Go Greek if ya can + 1 tbs Dijon mustard (I use coarse mustard + 2 tsp chivesMake production line: 6 thinly sliced chicken breasts, bunch of basil chopped, 1 shallot, chopped, 1 cup bread crumbs + 1/2 cup Parmesan cheese, mustard/yogurt sauce - 1/2 cup plain yogurt + 1 tbs Dijon mustard

Dip chicken breast in sauce, roll in bread crumb/parm, lay flat on baking sheet and layer basil + shallots, (drizzle melted butter on top of basil if you want to be naughty), roll breast, put on baking sheet, repeat

Bake at 400 for 35-40 minutes

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