Lion House Chicken

Over the last week, I’ve taken the opportunity to educate my children in a subject they will sadly never learn about in school. It is topic close to my heart and one to which I am indebted to share my knowledge. I hope to open your eyes as well to this sacred institution: 1980’s music.

You see, this week I’ve been redecorating my bedroom and while working hard, I’ve had a favorite online radio station blaring. All 80’s, all the time. To me, music is as powerful a memory as smell and taste. Play me a song and I can relive where I was, who I was with, my emotions at the time, how big my bangs were and the color of my pants that were tucked into my socks. Here are just of few of the songs that define those years for me so click and take a listen. I would share the memories that go along with those songs, but I don’t think my hubby would appreciate me reliving memories that don’t include him 🙂

Mr. Mister “Kyrie”

Phil Collins “Separate Lives”

Chicago “Hard Habit to Break”

Janet Jackson “Rhythm Nation”

U2 “Pride, In the Name of Love”

Since I have been so completely involved in my bedroom redo all week (which coincidentally had been 80’s slate blue), I’ve needed quick and easy meals. The lion house chicken recipe is extremely quick and easy. The chicken is moist, tender and very kid friendly. The only downfall is the fact that it has to sit overnight in the marinade, but a bit of menu planning solves that in a pinch.

Lion House Chicken

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5 from 1 review

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Ingredients

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• 1 1/2 C plain nonfat yogurt
• 1/4 C fresh lemon juice
• 1/2 tsp Worcestershire sauce
• 1/2 tsp celery seed
• 1/2 tsp paprika
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 pounds boneless, skinless chicken breasts
• 2 C Italian style bread crumbs

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Instructions

1. Mix together first seven ingredients  in a closable plastic container.
2. Rinse off the chicken and pat dry with paper towels.
3. Put the chicken into the yogurt mixture and be sure each piece is covered and completely submerged. Cover tightly and refrigerate overnight.
4. Preheat oven to 350.
5. Remove chicken from yogurt and dredge in the bread crumbs.
6. Place on a greased pan and bake for 45 minutes, until juices run clear.

• Author: Carole Jones

Nutrition

• Serving Size: 1/8th
• Calories: 253
• Sugar: 5g
• Sodium: 721mg
• Fat: 4g
• Saturated Fat: 6g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 71mg