We have had a wonderful couple of days- very busy- but wonderful. Friday night we danced til our feet fell off at the swingnuts swing dance at the North Deering Grange. The Victory Swing Band, a 17 piece big band, played tunes from Count Basie, Duke Ellington, Louis Armstrong and more. Saturday we went up to BikesnJava in Rockland to get some advice. We stopped off at Sage Market and were so delighted! They have a lovely little gourmet shop. I found some triple creme brie and hot soppresatta that delighted my sweetheart. The rest of the day was filled with preparation for Sherwood's gig at Yosaku restaurant at the Old Port Festival.
Sunday it rained and was so chilly that the gig was cancelled. Since we had an afternoon that was suddenly NOT spoken for- how often does that happen?- we rode our bike to Hannaford in the drizzle. It was fun to go the long way, get wet, and plan dinner on the way. They had some delicious looking chicken so that was our choice for tonight. When we got home we cooked up the yummy chicken breasts, with some rice pilaf and stir fried veggies. The chicken came out so great I though I'd share it with you.
Herbed Chicken Breasts
6 skin on bone in chicken breasts
1 sun dried tomato packed in oil
1 T olive oil
1 T white vinegar
1 t Tobasco or Chalula
1 t garlic powder or 1 clove fresh garlic minced
1 t rosemary
1 t thyme
1 t sage
1 t herbs de provence
1 t adobo powder
1 t fresh cracked black pepper
In a small food processor pulse together the tomato, oil, vinegar and pepper sauce. Place your chicken breasts in a baking pan so they are not quite touching. Paint them with the sauce. In another bowl mix together the spices. Sprinkle the chicken breasts with equal parts of this herb powder. Place pan in a preheated 375 degree oven for 45 minutes or more depending on how thick the breasts are. When the juices run clear and the skin is nice and crisp serve the chicken over freshly cooked brown rice and veggies. It tasted soo good after a bike ride in the rain.
Savor. Linger. Enjoy! -Cynthia