After 4 days of married life, I’ve already had a few interesting cooking experiences. It’s completely different when you’re cooking for someone else’s tastebuds! Jon has been fabulous and has [so far] volunteered his dishwashing skills in exchange for a wonderful meal. :)
We are honeymooning in a wonderful area of Virginia, with a cabin all our own – complete with a kitchen and cabinets stocked with cooking utensils and containers. I was really excited to hear that was one of the requirements for Jon because he knows I LOVE to cook. Most of my experience has been in baking, but I love adventure. :)
I’ve been collecting recipes for the past few weeks, and yesterday we compiled a list of meals and a shopping list based off of that list. We shopped at Walmart and Kroger until we crossed everything off our list.
All of those past few paragraphs to give you a quite delicious recipe! I came across it on a website that gives a good listing of different toppings to put on boneless, skinless chicken. This one wasn’t disappointing! Delicious and VERY easy to fix.
All you need is the following:
- 4 boneless, skinless chicken breasts [we only used 2]
- 1 package (.4 oz) of buttermilk ranch dressing mix
- 1/2 cup sour cream
- 2/3 cup purchased dried bread crumbs
- 1/4 teaspoon pepper
Combine the pepper, bread crumbs and ranch dressing mix into one bowl. Put the sour cream in another bowl. Dip each chicken breast in the sour cream to coat both sides well. Then coat both sides in the bread crumb mixture. Put the chicken breasts on a cookie sheet and cook at 400 degrees for 18—24 minutes. Yum!! Combine it with some diced red potatoes and seasoned steamed broccoli and you’ve got yourself a wonderful dinner!
Jon just finished dinner tonight – spaghetti with garlic texas toast and corn. Can’t wait!