Moist Garlic Chicken

I've had this recipe for quite awhile thinking I would make it "someday". I finally made it last year or the year before. The chicken is so moist and tender, you can cut it with a fork. A girl mentioned how moist it was last night, and I told her it must be the coating of butter surrounding it. I used so much butter in my "Idol" meal last night and I thought, "Everything's better with butter!".

Moist Garlic Chicken

1 stick butter or margarine, melted

2 garlic cloves, minced (or equivalent of fresh minced garlic in the jar)

1 tsp. garlic powder

1/4 to 1/2 tsp. salt, optional

1/2 cup seasoned bread crumbs

1/4 cup finely shredded cheddar cheese

2 Tbs. grated Parmesan cheese

Dash pepper

6 boneless skinless chicken breast halves (1-1/2 pounds)

In a shallow bowl, combine butter, minced garlic, garlic powder, and salt if desired. In another bowl, combine bread crumbs, cheeses and pepper. Dip chicken in butter mixture, then coat with crumb mixture. Place in a 9x13 baking dish coated with nonstick cooking spray. Cover with foil and bake at 350 degrees for 50 min to 1 hour or until chicken juices run clear.

Recipe from: an old magazine

Notes: I usually cut my chicken breasts in half when I bake this. It just seems to help get the chicken cooked through.

Carrots Au Gratin

When I was younger (under 25), I was a very picky eater. Didn't like many vegetables, just peas, green beans, and corn. I liked carrots but only raw - couldn't stand cooked carrots. Some friends invited our family over for dinner one Sunday afternoon, and among the sides was this version of cooked carrots. I knew I had to try just a little bit. To my surprise, it was very good. This recipe is different, but I love it. Haven't made it too much but always enjoy it when I do. I'm craving them now, so I'll have them Thursday night when we have our "girls" over for American Idol night. Hope you enjoy them.

Carrots Au Gratin

5 Tb. margarine or butter

1/2 cup corn flakes

1/3 cup chopped onion

3 Tb. flour

1 tsp. salt

1/8 tsp. pepper

1 1/2 cups milk

1 cup shredded cheddar cheese

4 cups sliced cooked carrots (about 3 cans)

1 Tb. dry parsley flakes (optional)

Melt 2 Tb. margarine or butter in saucepan. Remove from heat, add corn flakes. Mix well, set aside.

Melt remaining margarine over low heat. Add onion, cook until tender. Stir in flour and spices. Add milk gradually stirring 'til thick. Add cheese, cook 'til melted. Add carrots and parsley. Pour into 6x7 greased pan (or 2 qt casserole). Spread corn flake mixture on top. Bake 20 minutes at 350 degrees or microwave on medium or medium high for 5-10 minutes.

Recipe from: Patrice Cook

Notes: I also didn't like real onion (even cooked) until a few years ago. You can substitute maybe 1/2 Tablespoon of minced onions or even 1/2 tsp onion powder.