Bruch Update and Recipe

Yesterday after church, I drove over to Burlingame and spent the day with Marty and his family. I enjoyed being with them so much! Andrew is so tiny. He is in the 3rd grade and weighs 38 lbs right now. The feeding tubes have been invasive and not very effective, so this week the doctor's are going to put a tube right into his stomach. They want Andrew to gain 10 pounds. Samantha is an amazing young woman. She graduates from high school this Spring. Today she is going to take Andrew bowling. He has been sick and not able to leave the house for quite some time. The way Sam spends time with Andrew reminds me of how close Tel and Clayton were, although the age difference between Sam and Andrew is greater. Please keep the little guy and his family in your prayers.

Last night I brought food and cooked dinner for us. Sheila set the table and Marty (in his gracious, Southern-training fashion) put on some wonderful music and lit candles. Here's the recipe for what I cooked, which Marty insists belongs in a restaurant!

Pecan Crusted Chicken Breasts

Make a small batch of cornbread. Marie Callendar's is my favorite but Jiffy is good too. Do NOT use a homemade recipe that calls for baking powder--too bitter and not worth the effort.

Melt 2 sticks of butter (what else?) in a bowl or pan large enough for dipping chicken breasts. Set aside.

Grind fresh pecans in a food processor until you have 3 cups.
Add 3 cups of crumbled cornbread (about 1/2 of an 8x8 pan, or several muffins)

Add 1-2 teaspoons of seasoning salt.

Cut skinless, boneless chicken breasts into 2 or 3 pieces each. Dip in butter, roll in pecan/cornbread mixture. Place on ungreased cookie sheet. This will make a full pan. Drizzle any remaining butter over chicken. Press any remaining pecans on breasts. Bake at 350 for 40 minutes.

Prepare a salad of baby spinach and romaine lettuce, English cucumber, fuji or another sweet type of apple(not grannysmith), dried cranberries, figs, or golden raisins, and feta, gorgonzola or another like cheese.

To serve, mound salad on plate, place warm chicken breast on top and drizzle with raspberry or balsamic vinagrette dressing. Delicious! (I'm sure this would be great for ranch dressing lovers as well).