Fried Chicken Breasts w/ Roasted Asparagus, Cut Green Beans, and Crescent Rolls

Dinner Tonight: Fried Chicken Breasts w/ Roasted Asparagus, Cut Green Beans, and Crescent Rolls




To start my Saturday morning off I prepared a packet of Pioneer Peppered White Gravy and I toasted 2 slices of Aunt Millie's Light Whole Grain Bread. Also had my morning cup of Bigelow Decaf Green Tea. A cool morning outside, 58 degrees with a cool wind. Had a high of 66 degrees with rain and clouds. Dad is slowly recovering from the pneumonia, not feeling real good today though. So with the rain, there's not a lot going on outside. Vacuumed and dusted the house. Then cleaned and straightened up the pantry. Everything done so I watched some College Football the rest of the afternoon. For Dinner tonight its Fried Chicken Breasts w/ Roasted Asparagus, Cut Green Beans, and Crescent Rolls.

I bought a package of 2 Boneless/Skinless Chicken Breasts from Meijer the day before and had them in the fridge. To prepare them I’ll need; Flour, Litehouse Poultry Seasoning, Morton’s Lite Salt, and Ground Black Pepper.









I’m using a medium size skillet to fry the Chicken. I first sprayed it with Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil to it, preheated on medium heat. As the skillet was
heating I grabbed a pie pan and added a couple of tablespoons of flour to it. I then took the Chicken Breasts and rolled them in the flour, making sure both sides were fully floured. Next I seasoned them with the Poultry Seasoning and the Salt and Pepper. With the skillet heated, I added the Chicken to the skillet. I fried the Chicken until it was golden brown on one side and flipped it over and fried the other side the same way. Checked it with a meat thermometer and it was 165 degrees, perfect. The Chicken came out moist and tender with a nice crust. I served it with a side of Hidden Valley Ranch Buffalo Dressing.



Then for one side dish I prepared Roasted Asparagus. prepare the Asparagus I needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.


Then I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I also baked a small can of Pillsbury Crescent Rolls. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.







Garden asparagus

Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a spring vegetable, a flowering perennial plant species in the genus Asparagus. https://en.wikipedia.org/wiki/Asparagus

Nutrition Facts
Asparagus
Amount Per 1 spear, medium (5-1/4" to 7" long) (16 g)
Calories 3
% Daily Value*
Total Fat 0 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Potassium 32 mg 0%
Total Carbohydrate 0.6 g 0%
Dietary fiber 0.3 g 1%
Sugar 0.3 g
Protein 0.4 g 0%
Vitamin A 2% Vitamin C 1%
Calcium 0% Iron 1%
Vitamin D 0% Vitamin B-6 0%
Vitamin B-12 0% Magnesium 0%