The Summer Solstice will soon be upon us. Just think, this week the days will already start to shorten. It does not seem like half this year is already gone. Momma Said, “Time stops for no man.” That is the truth and it seems to be speeding by at an astronomical rate. I haven’t done anything worthwhile this spring and life just keeps going by.
I feel like I am letting my life slip through my fingers and I can’t get the energy up to do anything about it. There are a lot of things I need to do and I just keep putting them off. I don’t know what is wrong with me, I just feel like I don’t have any energy left to do anything. Momma Said, “Don’t put off until tomorrow what you can do today.” But I just keep wasting my tomorrows.
I used to love being outside, it seemed like a punishment for me to be indoors on a beautiful day. The sun and heat were welcome friends to me. Now, when it is hot I get sick when I am outside, it is torture for me to sit inside on a sunny day. I get my yard mowed and the rest of my landscaping is going downhill fast.
I need to push myself and get my craft things out and start creating some beautiful decorations. It seems as if I have lost the drive to create anything new. I am stuck in a very deep rut that I need to climb out of quickly. Wish me luck and I will try to get back on the horse.
Crispy Lemon Garlic Chicken & Veggies
Ingredients
- 1 large egg, beaten
- 2 Tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- ½ Tablespoon fresh parsley
- salt and pepper, to taste
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 4 boneless, skinless chicken breasts
- FOR VEGGIES:
- 4 small russet potatoes, quartered
- ¼ cup melted butter
- 1 teaspoon minced garlic
- salt and pepper, to taste
- 1 pound fresh green beans, trimmed then cut in half
Instructions
- Preheat oven to 400 degrees F. Grease a large cookie sheet or baking tray. Set aside.
- In a large bowl, combine egg, lemon juice, garlic, parsley and salt and pepper. Whisk together.
- In a separate bowl, combine breadcrumbs and Parmesan cheese.
- Dip each chicken breast into egg mixture then dip into breadcrumb mixture. Fully coating each chicken breast. Lay coated chicken in the center of prepared pan.
- Place quartered potatoes around the chicken in a single layer. Mix together the melted butter and garlic. Pour half of this over the potatoes. Toss to coat then season with salt and pepper.
- Bake for 15 minutes. Remove from oven and flip chicken over to other side and then move potatoes to one corner of the pan. Place green beans on other side of pan and pour the remaining butter mixture over the potatoes and green beans. Tossing to coat again.
- Place pan back in oven and cook another 10 minutes. Turn on broiler and broil until nice and golden. (Stay and watch the entire time so you don’t burn it!) Remove from oven and let stand a couple minutes. Serve warm and enjoy!
