This and That

Well... I planted some basil and cilantro a couple of weeks ago. From seeds. Here's a peek at the pathetic progress my little seeds have made.

Look close. Yes, that's cilantro.

And some equally sad looking basil... At this rate, I should have something useful by next spring. Maybe. I made some baked chicken parmesan last night. Yummy, and easy! The picture doesn't look very attractive, but it's good, I promise. Chicken Parmesan

· 4 boneless chicken breasts, pounded to 1/2 inch thickness · 1 egg · 1/2 cup milk · seasoned bread crumbs · 2 to 3 tablespoons olive oil · 8 slices mozzarella cheese, or more · 1 jar (16 oz) spaghetti sauce · Parmesan cheese · 8 oz. thin spaghetti Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish. Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

I'm embarrased at the number of shoes sitting in our entryway, but I had to share this picture of Kitty... nestled in the mess of shoes. You just never know where you're going to find her! And one more recipe for you... Chicken Chili

1 1/2 pound boneless, skinlesschicken breasts, washed and patted dry.2 cans (14 oz. ea.) chicken broth1 jar (48 oz.) great northern beans, with liquid1 large onion, chopped2 teaspoons minced fresh garlic1 can (3 oz.) chopped green chilies, with liquid2 teaspoons ground cumin1 teaspoon ground oreganoGarnish with green chopped onion tops, shredded cheese or tortillachips (optional) Bake chicken breasts at 350 for 30 minutes. Cut in pieces. In a large pot, pour small amount of broth. Add onion and garlic and simmer until onion is wilted and hot. Add the chilies, stir, then add broth and beans with liquid. Mix in the cumin and oregano. Bring to a boil and add chicken pieces. Cover and simmer for at least 30 minutes.