Garlic Cheddar Chicken

Ingredients

• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups shredded Cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. Serves 6-8.

Honey Dijon Brussels Sprouts

Ingredients

• 30 Brussels sprouts, halved
• 1 tablespoon and 1-1/2 teaspoons butter, melted
• 1 tablespoon and 1-1/2 teaspoons honey
• 1-1/2 teaspoons Dijon mustard
• 3 pinches dried dill weed
• 3 pinches onion powder

Directions

1. Place Brussels sprouts into a saucepan filled with lightly salted water.
2. Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
3. Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
4. Toss Brussels sprouts in mustard mixture to coat. Serves 6.

Have A Wonderful Wednesday,

Phil

Hi Pat & Myrna,

I appreciate the Wonderful Birthday Wishes. I've officially made it to 65 now, so I'm really looking forward to all of those Senior Citizen's Discounts.

Thanks Again My Friends,

Phil