Baby it’s cold outside! For this southern girl, it’s WAY too cold! in the mid thirties when I woke up. I waited until the “hottest part of the day” to run, and it was a whopping 44 degrees, that’s like a blizzard for south Louisiana!
Wait…did I just say I went for a run? Why yes, yes I did! a five mile run mind you, with no knee pain! woo hoo! in the last half mile I had the TINIEST bit of tightness, so I stopped and stretched and it went away. I was so happy! I even felt really good, too! I know missing 6 weeks of training will hurt my time, but I just want to finish! Aiming for one more good run this week (don’t want to push it) and then a long run this weekend, and hopefully that will get me back on track.
So, on to the recipe. This recipe holds a special place in my heart. When Bobby and I had been dating for a month or so, I decided to cook him dinner. He told me to choose my meal wisely because it would make or break the rest of my life (haha.) Anyway, I chose a new recipe I had never made before: Melt in your mouth chicken. I paired it with potato soup but that will be for another day.
Ok, here it is, still one of my (and Bobby’s) favorites.
-3-4 boneless skinless chicken breasts
– 1/2 cup white cooking wine
-pepper jack cheese
-1 can low sodium cream of chicken soup
– 1-2 cups herb stuffing mix (I use Pepperidge Farm)
-salt and pepper to taste
1.)Preheat oven to 350 degrees
2.) spray the bottom of a baking dish (I use a 9” I think)
3.) put chicken in baking dish with a little butter on each piece
4.) slice some pepper jack cheese (per your liking) and put on top of each piece
5.)add salt and pepper to taste
6.)mix soup and white wine together in a bowl, pour on top of chicken
7.)pour stuffing mix on top of everything
8.)bake at 350 for one hour
Bella says “grandpa, why must you torture me? You know I already hate wearing sweaters?!”
QOTD: What is the weather like right now where you live?