Thursday, March 15, 2012

Caesar Wraps

We have been BUSY over here! But it's the good, outdoorsy kind of busy! Since the extra daylight and warm weather arrived at the same time, Rachel and I have been cleaning out flower beds this week. It's amazing what some weed-pulling and a dozen bags of mulch will do! I fed my pansies, well basically all the plants in the West bed, a couple of weeks ago, and I cannot believe how much everything has grown! And my peony!!! It's growing so much and so fast; I am super excited!

Watching Mom spread mulch is hard work....I think I'll just sleep while she cooks dinner.
It's this time of year that makes it awfully hard to stay in the kitchen. One of my favorite easy, light dishes to makes is Chicken Caesar Wraps. I use my Parmesan chicken recipe, toss some green lettuce and Romaine together with a bit of dressing, and ta-da! Dinner!

All you do for the chicken is: Melt 3/4 stick butter in a pie plate (or some other shallow dish), stir in 1 tsp Worcestershire sauce, and 1/2 tsp salt. Combine 1/2 cup bread crumbs with 1/4 parmesan cheese (in this case, the canned kind is a perfect option!) in a small bowl. Dredge 1 lb chicken tenders in butter mixture, coat with crumb mixture, and place in a 9x13. Sprinkle any remaining butter and crumbs on top. Bake at 350 for 35 minutes.
Note: This chicken recipe is so super easy, and so super yummy. It's ridiculous. A lot of times I will make this with potatoes (since the oven is on anyway) and some other veggie, and do Caesar salad with the leftovers. But with weather like this, I just went straight for the "leftovers."

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