Mr. Prevention has been waiting like an anxious child for a winter snow. His wish since winter began was for a big snow on a Friday night so that we could enjoy the beauty, have time to remove the stuff, and not have anywhere to be. I’m trying to remember when it all started but it has been over a week of snow…snow…and more snow.
My 32-mile commute has been a challenge and has taken 45-60 minutes every day. Kids will be in school come July at the rate school has been canceled. There’s a good 10+ inches, I’d say…and more coming every day, it seems.
Chicago is directly across the lake from us and while they only have an inch or so of snow, it has been cold and wintery there, too.
My parents timed it perfectly as they headed off to the Bahamas yesterday. Or should I say tried to head off to the Bahamas yesterday. My mom texted me at around 1pm to say they had missed their flight. Confused, I called her.
While they had left Chicago at 6am, they were stranded in Miami. They had missed their flight…because they failed to realize the 1 hour time difference between Chicago (CST) and Miami (EST). You’d think they would’ve realized this during their 3 hour layover (their morning coffee break), but what can I say? I may know who the real blonde in the family is…
I haven’t heard from my mom since, so I’m hopeful they were able to take the next flight out. It would be a total bummer to miss vacation on account of a time change error. The only thing that should ever threaten a delay in travel is perhaps the weather…as it almost did for Kristen and I. The weather was bad in Michigan that weekend, too. Kristen almost headed back early to Chicago to beat the weather, but not before we prepared this Mustard-Herb Panko Crusted Chicken Breast to go with the Salt and Vinegar Kale Mashed Potatoes.
Kristen had made this dish previously and raved about it. As a mustard lover, I was sold and it was a wise, wise choice. This was DELISH. Thank you, Kristen!
Mustard-Herb Panko Crusted Chicken Breasts from For the Love of Cooking
2/3 cup panko crumbs
1 tsp Italian seasoning
2 Tbsp fresh parsley, minced
1 1/2 Tbsp Parmesan cheese, grated
1 tsp fresh thyme, minced
2 (6 oz) chicken boneless, skinless chicken breasts
1/8 tsp salt and freshly cracked, pepper, to taste
3 Tbsp Dijon mustard
1 clove of garlic, minced
Preheat the oven to 450 F. Coat a baking sheet with tin foil and spray with cooking spray.
Pour the panko crumbs, Italian seasoning, parsley, Parmesan, and thyme onto a plate, mix until well combined. Season both sides of the chicken breasts with salt and pepper. Mix the mustard and garlic together then rub evenly all over each chicken breast. Roll each chicken breast in the panko mixture until coated; place on the baking sheet.
Bake for 20-25 minutes or until a meat thermometer reads 170 degrees. Let the meat rest for 3-4 minutes before slicing and serving.
Yield: 2 servings
Nutrition Information (per serving): 279 calories; 3.5 g. fat; 87 mg. cholesterol; 583 mg. sodium; 13.0 g. carbohydrate; 0 g. fiber; 42.5 g. protein
Result: Hmm…definitely in my top 3 favorite chicken recipes — and that says something! The mustard added so much flavor and the chicken was so moist. This recipe was also incredibly easy, low in fat, and filling. The portion is plentiful which is a good thing…you’ll love this chicken! Promise!
Today is the first day in many, many months that I have nothing on my calendar. No meetings at work, no classes to teach, no hockey…it’s weird! I kind of like it