Well here is how my day went today.
Spend time cleaning since Anna's Pre-K teacher is coming over 2morrow for a home visit.
Watched the rain fall and fall and fall and fall.
Made Tom go into the attic and check if the roof was leaking. (it's not)
Decided I should go run anyway since if it rains on 9/9 (the day of the 1/2 marathon) I'll have to run in the rain anyway, so might as well train in the rain 2day.
Ran 6 miles.
Hoped that the rain meant that any itch mites wouldn't be getting on me--since I already have a very itchy welt on my shoulder thanks to the itch mites.
Decided to try a new recipe for chicken, and found it to be delish.
And realized that while I ordered samples, catalogs, order forms, flyers, and invitations, for the new line of products, I neglected to order order forms. :-(
Lastly made the kids take baths and go to bed b/4 9pm because tomorrow is...drum roll please...The First Day of School!!!!!
Okay here is the recipe!
I made this w/roasted potatoes seasoned w/Seasoned Salt and roasted asparagus seasoned w/yep...Seasoned Salt. It was awesome!
Submitted by Tracy Weeks-Gariepy (MA)
4 - 6 boneless, skinless chicken breasts
Seasoned Salt to taste
Fresh ground black pepper to taste
1/8 cup Balsamic & Basil Dipping Oil
1 Tbsp. olive oil
1/8 cup Vidalia® Onion Dressing
1/8 cup white cooking wine
Season chicken with Seasoned Salt and pepper; dredge in flour. Heat Balsamic & Basil Dipping Oil and olive oil in large skillet over medium heat. Brown chicken on both sides; drizzle with Vidalia® Onion Dressing and white wine. Continue cooking about 5 minutes or until chicken is done. Makes 4-6 servings.