Although it isn’t Freaky Friday yet, I figured I really couldn’t wait to share this. I do what I can. Also check out this link to learn more about the online voting for the Harry Baals Government Center.
And to keep the sharing going, I figured I would also include another quote from Beyond Scared Straight. “This is the Shakedown Room. We call it the Shakedown because that is where you get shook down…butterball naked. The CO will tell you turn around. He gonna tell you put your left hand on your left cheek, put your right hand on your right cheek and SPREAD EM! Then he gonna tell drop and squat. A grown man looking at another man’s butthole. DO YOU WANT ANYBODY LOOKING AT YOUR BUTTHOLE?!”
But no the sharing isn’t over, I also included the recipe for the dinner I made last night. So good! Hope you enjoy...lawd knows we did!
Chicken Saltimbocca (from www.publix.com/aprons)
Ingredients
1/4 cup flour
1 Ib boneless chicken cutlets
1 tb canola oil
4 slices prosciutto
1/8 tsp pepper
4 small fresh sage leaves
4 thin slices swiss cheese
1 cup specialty tomato basil pasta sauce
Preparation
Preheat large saute pan on on medium-high 2-3 minutes. Place flour in shallow bowl. Dip chicken in flour, coating both sides, then shaking off any excess (wash hands).
Place oil in pan, then add chicken; cook 3-4 minutes on one side.
Turn chicken; reduce heat to medium. Place one prosciutto slice on each cutlet and sprinkle with pepper; add one sage leaf and top with one cheese slice. Cover and cook 3-4 more minutes or until chicken is 165 degrees.
Place pasta sauce in microwave-safe bowl and cover; microwave on HIGH 3-4 minutes or until hot. Spoon sauce onto serving plate, place chicken on sauce and serve.
Arugula Salad (from www.publix.com/aprons)
Ingredients
1 bag baby arugula leaves (4-5 oz)
1/4 cup roasted garlic almonds
2 tb cooked bacon pieces
2 tb pre-diced onions
2 tb Caesar dressing
Preparation
Place all ingredients (except dressing) in salad bowl.
Add dressing; toss and serve.
Chicken Saltimbocca (from www.publix.com/aprons)
Ingredients
1 Ib boneless chicken cutlets
1 tb canola oil
4 slices prosciutto
1/8 tsp pepper
4 small fresh sage leaves
4 thin slices swiss cheese
1 cup specialty tomato basil pasta sauce
Preparation
Preheat large saute pan on on medium-high 2-3 minutes. Place flour in shallow bowl. Dip chicken in flour, coating both sides, then shaking off any excess (wash hands).
Place oil in pan, then add chicken; cook 3-4 minutes on one side.
Turn chicken; reduce heat to medium. Place one prosciutto slice on each cutlet and sprinkle with pepper; add one sage leaf and top with one cheese slice. Cover and cook 3-4 more minutes or until chicken is 165 degrees.
Place pasta sauce in microwave-safe bowl and cover; microwave on HIGH 3-4 minutes or until hot. Spoon sauce onto serving plate, place chicken on sauce and serve.
Arugula Salad (from www.publix.com/aprons)
Ingredients
1 bag baby arugula leaves (4-5 oz)
1/4 cup roasted garlic almonds
2 tb cooked bacon pieces
2 tb pre-diced onions
2 tb Caesar dressing
Preparation
Place all ingredients (except dressing) in salad bowl.
Add dressing; toss and serve.
I appreciate the fact you tell us when to wash our hands....I would have just wiped them on my shirt
ReplyDeleteYou're welcome...I put that in there specifically for you.
ReplyDelete