Yummy dinner ~ Company Chicken, Pan Roasted Potatoes and Steamed Artichokes.

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I was scrambling trying to figure out what to make for dinner. So, I started looking through a few cookbooks. This recipe is out of Meet Me at the Garden Gate cookbook by The Junior League of Spartanburg. I made a few changes. It was really good and easy.

Company Chicken

  • 1/2 cup dry Italian-seasoned (Panko) bread crumbs 
  • 1/2 cup grated Parmesan cheese
  • 4 1/2 tsp minced fresh parsley 2 T fresh basil, minced
  • 1/2 tsp salt
  • 1/8 1/4 tsp. pepper
  • 6 3 boneless skinless chicken breast halves
  • 1/4 cup milk
  • 1/2 1/4 cup (1 1/2 stick) butter, melted
  • 2 small garlic cloves, crushed. 2 heaping tsp. minced garlic
  • Juice of 1 1/2 lemon

Combine the bread crumbs, Parmesan cheese, parsley, salt and pepper in a shallow dish and mix well. Dip each chicken breast in the milk and then dredge in the bread crumbs mixture. Arrange in a greased baking dish. Combine butter, garlic and lemon juice and mix well. Drizzle over the chicken. {Sprinkle with basil.} Bake at 350 for 40 minutes or until tender and juices run clear when pierced.

Ingredient Line Up.

Mix panko bread crumbs, parmesan cheese, salt and pepper together in a shallow dish.

Dip Chicken breast into milk coating on both sides.

Then dredge both sides in the panko mixture.

Put into a greased baking dish.

Drizzle with butter mixture.

Sprinkle with basil and pop into the oven.

Company Chicken. Yum!

We had pan roasted potatoes and artichokes as the sides.

This is a quick easy potato recipe.

I purchased those tiny potatoes. Wash them and put them into a covered casserole and microwave until almost done.

Add a little Olive oil to a hot skillet. When the oil is hot add the potatoes. Toss your favorite seasoning (ours is greek seasoning) and cook until done and lightly brown.

Jill's pan roasted potatoes and Grace's Fav!

I was at the grocery store the other day and they had artichokes on sale. Cheryl, my sister-in-law introduced me to making artichokes this way. There are different ways of making them…you can look it up on you tube for videos on how to prepare. I like to make them every once in a while. Mark is not a fan. Surprisingly, Grace ate it.

You need to cut off bottom and top. Trim leaves. One on left is not trimmed.

Put in a saucepan with about an inch or 2 of water.

Cheryl drizzles it with Olive oil, salt, pepper and garlic. I drizzled with olive oil and then sprinkled some left over Italian Bread Dip mix.

Italian Bread Dip recipe

Cover and let steam until when you tug at a leaf it comes loose.

I served it along with the Italian bread dip to dip leaves in.

There is a certain way to eat whole artichokes. Grace graciously agree to demonstrate 😉

Grab the tip that you trimmed. Put between teeth.

Pull it back out scraping the leaf with your teeth.

That is it. You will get a little flesh. Do NOT eat the leaf.

When you get done with the leaves…you will come to a hairy part…DO NOT EAT. Scrape out with a spoon and below that is the actual heart that you get in cans.

Yummy Dinner!

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