Hi Everyone!

Posting late due to being soooo busy lately in the yard...

I have discovered a sweet little secret and I am going to share it with you!

I have discovered that if you butterfly and separate one chicken breast, two people can eat. And if you do both breasts, then you have meals for two nights!! What I do is butterfly and separate the breasts into two pieces. Then I put each piece between plastic wrap and mallet or pound it flat. I place them in a glass container and marinate them overnight with lemon juice, crushed garlic, rosemary or oregano and salt and pepper.

I had meat for Chicken Parmigiana and also for Lemon Caper Chicken which I will post next. This is a marvelous way to s-t-r-e-t-c-h- meat. And the best thing, you don't even miss the whole portion....it is just enough.

The menu on Friday evening was:

Chicken Parmigiana
Southern Fresh Green Beans
Mixed Greens Salad with Tomatoes, Cucumbers and Bell Pepper, Citrus Splash

Chicken Parmigiana

boneless skinless flattened chicken breasts
breadcrumbs
2 eggs, beaten
3 Tbsp. olive oil
marinara sauce, heated thru
4 slices mozzarella cheese

Marinate the chicken overnight in lemon juice, crushed garlic, oregano, salt and pepper.

Next day, dip meat in egg, dredge thru breadcrumbs and coat well. Place on plate and refrigerate to set. Meanwhile prepare the veggies or salad.

Heat the olive oil in a skillet, brown the meat on both sides. When done, layer each breast with 2 slices of mozzarella cheese. Cover with lid to help melt. Place breast on plate and ladle marinara sauce over.

Southern Green Beans

1 lb. fresh green beans, ends snapped off
2 large onion slices, chopped
1 garlic clove
2 bacon strips
2 Tbsp. veg. oil
pepper
salt
1-2 drops of hot sauce
splash of red wine vinegar or balsamic vinegar

Cook bacon pieces with onion in a med. pot. After 3 min. add the oil and stir. Add seasonings and garlic clove. Add vinegar and beans, stir to coat. Cover and lower heat to med-low. Check after 5 min., stir, and lower heat to low. Cook for about 25 min or tender. You should have a delicious brown sauce coating the beans when they are ready.