It's been 2 months for me being home on furlough and while some days seem to drag on, I am taking the time to recognize some benefits to myself and to my husband.  Now that I am home, I can work on small projects, read, clean, and do the dreaded cooking.  I have found some amazing recipes and have been slowly expanding my palate with some of them and other's I am seeking the comfort of my mom's cooking.  Of course, I am sticking to the ones that are quick and easy because one day I will go back to work... I hope.

 My mom used to make breaded chicken tenders when I was growing up and I loved them.  They were simple, quick, and tasted delicious but with it just being my husband and me, chicken breast works best for smaller portions.       

What you will need

2-4 chicken breasts

1/4 bag of red potatoes

Preferred vegetable- asparagus or green beans

Garlic salt

Garlic Powder

Salt and Pepper

Olive oil

1-2 eggs

breadcrumbs (Italian style)

In a medium depth frying pan heat olive oil on medium heat.  I roughly use 1/4 cup of oil to start. Dip your chicken in egg wash and coat with breadcrumbs.  Lay in the frying pan and cook 4-5 minutes each side.  Add more oil as the breadcrumbs tend to stick as the oil cooks down.

Prepare potatoes for mashing.  Instead of butter add 2 teaspoons of olive oil and 1 tablespoon each of garlic powder and garlic salt.  Use salt and pepper to taste.

I use steam fresh vegetables most of the time, but any fresh vegetable will do.

Once cooked plate and eat.

For the working mom, this takes roughly 20 minutes from start to finish.  

Let us know if you try it.