The chicken lombardy was so well received that i decided to post the crunchy chicken i posted last week. ritz crackers + chicken is delicious!

4 breasts of chicken
2 C. Ritz cracker crumbs
3/4 C Parmesan cheese
1/4 C Parsley chopped
1 clove garlic, minced
2 tsp salt
1/8 tsp pepper
1 C melted butter
Preheat oven 350. Blend together cracker crumbs, parmesan, parsley, garlic, salt, and pepper. Dip chicken in butter and then in Ritz cracker crumb mixture. Arrange in shallow pan or casserole dish. Pour remaining butter and bake 1 hour. Do not turn chicken.

6 whole chicken breasts
1/2 C flour
1 C butter
Salt and pepper
1 1/2 C mushrooms sliced
3/4 C dry white wine
1/2 C chicken stock
1/2 C mozzarella cheese
1/2 C parmesan cheese
Place chicken between 2 sheets of wax paper and pound to 1/8″. Dredge 4 pieces of chicken in flour and cook in 2 Tble butter for 3-4 minutes on each side (til browned). Place in greased 13x9x2″ baking dish (or something similar). Sprinkle with salt and pepper. Repeat procedure til chicken is done – adding 2 Tble butter for each new batch. Save drippings. Saute mushrooms in 1/4 C butter-drain mushrooms and put on top of chicken. Stir wine and chicken broth into drippings and simmer for 10 minutes – stir occasionally. Stir in 1/2 tsp salt and 1/8 tsp pepper. Pour sauce over chicken and mushrooms. Mix cheeses and sprinkle over chicken. Bake at 450 for 10-12 minutes.

I did it all in my trusty cast iron skillet & it turned out great. yum!

This morning I created a quite delicious omelette made out of leftovers and other ingredients in my kitchen.

Ella & Louis – I’m Puttin All My Eggs in One Basket

egg mixture:
2 eggs
a bit of basil
a bit of truffle oil
fresh dill
thyme
salt
pepper

filling:
2 slices of thick bacon
about 1/8-1/4 small red onion
cheddar cheese
half breast of chicken

1 tbls butter

First, fry the bacon on medium-high heat in a 9″ frying pan. After that’s done, sautee the chicken in the same pan as the bacon. Remove from heat.

Cut up dill. In a mixing bowl, add the eggs, basil, truffle oil, dill, thyme, salt, and pepper. Whisk until even.

Put the pan on medium heat [no need to remove the bacon grease ]. Once it’s ready, add the butter. After it’s melted, pour in the egg mixture. Once it’s set after a couple minutes, tilt the pan and use a spatula to allow the uncooked mixture to flow beneath the cooked portion. After another minute or so, add the filling on top of the omelette. Cover the pan, and wait until eggs are done, and cheese is melted. Remove from heat, flip eggs if desired. Serve, and enjoy!