Herbed Chicken and Boiled Vegetables

Well, I came up with two very simple but yummy new recipes today. It’s a Monday, but we didn’t have work because it’s a national holiday (Bonifacio Day). I woke up very early and spent an hour working out. I went running at the nearby park for about 40 minutes and spent the remaining 20 minutes doing some stretches. I was surprised to see so many fellow joggers. It was very motivating. It was also fun people-watching. Haha. When I got home, I didn’t realize how tired I was until I fell asleep and woke up two hours later. WOW.

I spent the rest of the day having “friend time” with Tracy and had my first cup of coffee after one whole month of going without it. I ordered my favorite blend called Raspberry Mocha Kiss, and it was indeed BLISS! As they say, delayed gratification pays. :-) I spent most of the evening cooking for tomorrow’s packed lunch (there’s actually enough for dinner, too) since I will be very busy with my usual “first-day-of-the-month-high” at work.

Herbed Chicken

I rarely cook anything deep fried, but I guess this is a good reward for working out and for eating well on a rest day. Besides, I am now gaining more and more appreciation for different kinds of fresh and dried herbs and was up for a little experiment.

Ingredients:

Fresh sweet basil leaves, finely chopped

Dried basil

Dried rosemary

Chicken breast fillet, cut into 3 inch slices

Eden Cheese

Pillsbury flour

1 egg, beaten

Lauric oil or canola oil

Steps:

Slice the chicken breast fillet into half, but not completely, creating a flap. Spread open and apply chopped fresh basil leaves.

Sprinkle with dried basil.

Add cheese, and close. (Use toothpicks to keep the cheese sandwiched in the chicken fillets if necessary.)

Repeat for the rest of the chicken fillets.

Sprinkle with dried rosemary.

Dip in egg, and then cover with flour.

Deep fry in lauric or canola oil.

Let stand on a strainer or paper kitchen towels to remove excess oil.

Serve hot.

Boiled Vegetables

This recipe is good for those who are watching their cholesterol level.

Some may consider this bland, but I do not agree because if one pays close attention (meaning that you are in fact chewing your food well), the vegetables have distinct individual flavors. Paying attention to how the individual ingredients in my food taste is actually one of those little lessons I learned from my little sister.

Ingredients:

Asparagus spears, cut into 3-inch lengths

Brocolli

Cauliflower

Carrots, slices

Water

Steps:

Bring water to a boil. Add all vegetables and cook for about three minutes, or until asparagus is soft, but not limp. Do not overcook.

Drain water.

Serve.