Richie's New Chicken Dish

Having mastered Chicken Cordon Bleu and Chicken Picatta, Richie turned to a cook book entitled "World Wide Recipes" compiled by a group of Home Economics teachers!

Ah, 8th grade Home Ec(k) -- the memories flooded back ... too hurried to use hot water when we washed the dishes; the teacher's ensuing wrath .. But we were hardier back then. No one ever came down with the bubonic plague or anything.

Our first dish which was called "Eggs Goldenrod." Take one hard-boiled egg, separate the white from the yolk. Chop the white and grate the yolk and set aside. Make a white sauce (butter, flour and milk aka "gravy") then put in the egg whites, stir well and serve over toast. The grated egg yolks are the garnish. To this day, this is a favorite comfort food.

Richie's Southwestern Chicken Breasts is nearly as easy.
Marinade
1/3 cup olive oil
juice of two limes
1/4 cup balsamic vinegar
1 teas. Dijon mustard
2 cloves garlic, crushed
1/4 cup cilantro, chopped
pepper to taste

Mix the above together in a bowl big enough to hold the marinade and four skinless, boneless chicken breasts. Put the bowl in the refrigerator for at least an hour. Stir it around every now and then.

Then set the marinade aside and grill the chicken using the marinade to baste it. Or do as he did --put the chicken and marinade together into a suitable pan and on into the over at 400 degrees for half an hour, turning once.

He used only two chicken breasts, consequently the dish was a little over-powered by the balsamic vinegar. If you use only two, recommend halving the amounts above.

Having eaten our nice, healthy chicken tomorrow we will turn our attention to desserts; specifically, Vacuum Cleaner Cookie Bars (so good you vacuum them down?) and Mission Impossible Pie that requires no crust - it makes its own. Save room!