Tuesday, November 13, 2007

Dinner Report.

So the past two nights I've made chicken the same way I made the fish on Sunday. It was good, but both the fish and chicken had a problem - It was too greasy. But I couldn't figure out how to use just a little bit of butter and still have it spread well over the breadcrumbs. They don't make spray butter the way they do margerine, and I won't use margerine. Butter tastes better and is at least natural.

Today at work it hit me - I can use an apple peeler to slice thin pieces of butter and spread them over the top of the chicken. I used less than half the butter, and it tasted just as good, if not better.

By the way, the chicken needs to cook for 40 minutes total - 10 covered, 30 uncovered.

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