Menu Planner

Happy Sunday! I have an open today and this awesome home! If you are local, come check it out!

Here goes with this week's menu planner....

Sunday....Paula Deen's Gumbo served over Rice

Monday....Spaghetti Carbonara, Salad, Bread

Tuesday...Kickin' Chicken (recipe below), Bean & Rice, Corn

Wednesday...Bratwurst, French Fries

Thursday...Ina Garden's Weeknight Bolognese, Salad, Bread

Kickin' Chicken with Crunch
6 pieces of white bread for breadcrumbs
2 tbsp olive oil
4 medium chicken breast, boneless skinless
1 cup plain yogurt, low-fat
1 tbsp brown sugar
2 tsp chili powder
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper
1 1/2 cups tortilla chips, crushed
1 tbsp thyme
1 cup cheddar cheese, shredded
1/2 cup jarred jalapenos, chopped
1 medium lime

Make breadcrumbs by tearing about 6 pieces of white bread into 2 inch squares. Blend in flood processor. Toss breadcrumbs with 2 tbsp olive oil and a pinch of salt. Heat in a skillet for 5 minutes or until slightly brown. (I sometimes use store bought breadcrumbs and they work fine.)

Heat oven to 450 degrees. Flatten chicken breast with meat mallet to even out thickness.

In a large bowl, mix yogurt, brown sugar, chili powder, garlic powder, salt and pepper. Add chicken breast to mixture. You can marinate in mixture up to 24 hours or proceed.

In a shallow bowl, mix breadcrumbs, tortilla chips, thyme, cheddar and jalapenos. Coat marinated chicken with breadcrumb mixture. Using your hands, press the mixture into the chicken.

Transfer chicken on to foil lined baking dish and bake for 20-25 minutes. Serve immediately with lime wedges for squeezing over the chicken.