Hello, my laptop has officially bit the dust. I am so hoping I can preform CPR long enough to retrieve my files. Many many photos and lots of other stuff............I am anxiously awaiting my beautiful new system that will be arriving tomorrow.
I am taking a web design class at School of Visual Arts and I am LOVING IT! I can't wait to get my new computer and start building stuff. My blue kitchen has been working through the freezer while I focus on designing my website and learning dreamweaver. This morning everyone had those triple berry muffins that were posted awhile ago.
Tonight we will have these leftovers that that I made a month or two ago and froze what we didn't finish. Hopefully, it held up well in the freezer. I've got some sweet potatoes and some other veggies that must be cooked today or they will be bad soon so we will have those with it.
I got the recipe on epicurious. It was incredibly easy and extremely tasty the first time we had it.

PANFRIED CHICKEN BREASTS WITH OREGANO GARLIC BUTTER
Cooking chicken breasts on the bone keeps them exceptionally juicy.

Active time: 20 min Start to finish: 30 min
1 garlic clove
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh oregano
1/4 teaspoon dried hot red pepper flakes
4 chicken breast halves with skin and bones (2 to 2 1/4 lb)
1 tablespoon olive oil

Mince garlic and mash to a paste with salt using a large heavy knife.

Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.

Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.

Makes 4 servings.
Gourmet
June 2003  ¶ 9:15 AM