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Cookin' With Leo

By Leocthasme

Baked Chicken Breasts

Yeah, I know it's November and time for Thanksgivin' Turkey and all the fixin's. But, every cook and recipe writer on planet earth has come up with 14 zillion ways and ideas to do Turkey. So, I ain't gonna do it, I, tha's me, Leo C., am risin' above it all. I am the world's greatest cook turned recipe writer anyway, so why would I do what every other cook is doin'? And, since Ma has been on her diet and all, there jes ain't no way to cook a DIET turkey along with a DIET Thanksgiving Dinner. Some'a them Surgeon Generals or whoever, might tell you what's good for you and such, but when it comes to big holiday feasts, all they can do is warn you to skip desert or somethin' stupid like trimmin' a little fat here or there. For the most part there jes ain't much trimmin' you can do when you are feastin'. So, y'all will jes have to take the pounds back off in January and February when you're payin' off all the plastic and livin' on bread and water. And, for my part, I ain't cookin' no big Thanksgivin' Dinner at home nohow, an' makin' a big mess with pots and pans and dishes an' all that stuff for Ma to clean up after (don't go getting of on me now about clean up, me'n Ma got our own thing goin' I cook and she cleans). Hell, I'm takin' her out for dinner which is jest about as cheap anyway (don't tell her I said that) as all the Turkey and veggies and deserts that has to be fixed. This here recipe you can do anytime, before or after Thanksgiving or Christmas or any time in between, whenever.

This is what you need:

    4 nice sized Chicken Breasts, skinned and boned.
    2 tablespoons melted butter, cow stuff that is.
    2 cloves garlic, minced.
    Salt and pepper to taste.
    teaspoon dried thyme
    2 tablespoons chopped parsley.
    cup wine, red or white, whatever you use to cook with. I use the stuff that comes in the big 5 liter boxes, because it's cheap and it's great to cook with an' nip while you're slavin' over a hot stove (don't buy Cooking Wine, it is expensive and isn't as good as the stuff that comes in the boxes).
    Paprika

And, this is how you do it:

Preheat the oven to 350. Place the chicken in a baking dish that has a cover. Use a warm cup to mix the melted butter and the rest of the ingredients, except the Paprika. Pour that mixture over the chicken. Bake covered for 30 minutes. Uncover and baste with the juices and sprinkle a little Paprika over each piece of Chicken. Finish baking uncovered for about another 20 minutes or until golden brown.

Green Veggies and a garden salad will go fine with this.

Y'all take care now, ya'heah,
An' have a nice
Thanksgivin'!
 

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Reader Comments

Name: Clara Email: blair@airmail.net
Comment: Way to go, Leo! The beauty of a perfect golden roasted turkey is so short-lived, the "free" ones the local supermarkets give away are about as free as a "free puppy"! Your chicken recipe sounds delicious, and I'll give it a try, but I'll "soldier on" with a whole turkey breast and a small ham for the big family Thanksgiving feed. I'm too old and cranky (and creaky) to mess with turkey carcasses anymore! At least Christmas dinner is at my sister-in-law's place. I really enjoy your column.

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Name: Mary Ann Email: supermom_57@hotmail.com
Comment: Well, well, sounds good to me for Thanksgiving or any day. It fits my diet just fine and sounds very delicious!!! Will certainly add to my list of Healthy things to eat AND enjoy! Thanks for the recipe! Keep em comin'

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