Dinner Yummies...And This And That

Happy Sunday y'all! Hope you have all had a GREAT weekend. Neeley had a WEEKEND-LONG sleepover and we are now playing catch-up on all of the chores we missed out on so it may make for a longer feeling week but it was nice to hear girly giggles this weekend. :)

Neeley and I are trying another new recipe tonight for dinner. And I'm making lots of extra chicken to have with salads for lunches this week.



I know it's not the best picture in the world but I wanted y'all to see how yummy it looks. And my finished product looks JUST like that. So proud! :) You should try it too!

Kathy Smith's Crispy Oven-Baked Chicken

8 6-8 oz. boneless, skinless chicken breasts
2 cups plain bread crumbs (I always freeze the hills and extra pieces of bread once they are past the fresh stage and just make my own bread crumbs)
1-2 Tbsp. vegetable oil (I always use olive oil)
3 Tbsp. hot pepper sauce
1 Tbsp. Worcestershire sauce
1 tsp. fresh ground black pepper
1 tsp. salt

In a large bowl, whisk together the hot sauce, Worcestershire sauce, pepper, and salt. Add the chicken and marinate in the refrigerator for 2-12 hours. I didn't have mine in the marinade quite that long but it was still dee-lish!

Preheat oven to 425 degrees. Remove the chicken from the marinade, add bread crumbs to the marinade, and mix well. Coat chicken thoroughly with the mixture.

Spread oil over the bottom of a shallow 9" x 13" baking dish. Arrange chicken in the dish and bake for 15-20 minutes. Turn chicken over; reduce heat to 325 degrees, and cook for an additional 15 to 20 minutes or until juices run clear when pierced with a fork.

Have you tried any new recipes lately?