we had such a beautiful weekend after the scorching hot week we endured. we enjoyed cooking out with good friends, swimming, fireworks and popsicles, of course. brody even ventured off the diving board for the first (second, third, fourth…) time. what a brave little booger. foster’s been his usual surprisingly happy and exhausted self. i am excited to start reading something other than the going to bed book or numbers one to ten. i’m going to dive in to the wedding by nicholas sparks tonight. anyone read it?
on a side note, i need to make this:
mexican salsa chicken
ingredients:
2 chicken breasts
1/3 cup flour
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp chili powder
3 tbsp vegetable oil
1/4 cup salsa
2 tomato slices
4 oz. (1 cup) monterrey jack cheese
directions:
place 1 chicken breast half boned side up between two pieces of plastic wrap or waxed paper. working from center, gently pound chicken with a rolling pin or flat side of tenderizer until about 1/4 inch thick. in a shallow dish, combine flour, garlic powder, paprika, chili powder. coat chicken with flour mixture. heat oil in a large skillet over medium-high heat. cook chicken in oil 3-4 minutes on each side or until lightly browned and no longer pink. reduce heat, spoon 1 tbsp of salsa onto center of each chicken breast half. place a tomato slice on top and sprinkle evenly with cheese. cover, cook until cheese melts. serve with additional salsa if desired.
1/3 cup flour
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp chili powder
3 tbsp vegetable oil
1/4 cup salsa
2 tomato slices
4 oz. (1 cup) monterrey jack cheese
directions:
place 1 chicken breast half boned side up between two pieces of plastic wrap or waxed paper. working from center, gently pound chicken with a rolling pin or flat side of tenderizer until about 1/4 inch thick. in a shallow dish, combine flour, garlic powder, paprika, chili powder. coat chicken with flour mixture. heat oil in a large skillet over medium-high heat. cook chicken in oil 3-4 minutes on each side or until lightly browned and no longer pink. reduce heat, spoon 1 tbsp of salsa onto center of each chicken breast half. place a tomato slice on top and sprinkle evenly with cheese. cover, cook until cheese melts. serve with additional salsa if desired.
