Baked boneless/skinless chicken breast stuffed with compound butter, with a lite side salad. The chicken breast had a pocket sliced into it, taking care not to slice through the other side, or ends. The compound butter was a micture of softened, salted butter, summer savory, dried basil, sage, and black pepper. The was compound butter was spread thickly into the pocket. A little olive oil, with S&P on top, then baked to an infernal temp of 160' F. It cme out juicy, well seasoned, and tender.
The salad was a pre-made summer greens mix, with croutons. I used a creamy lime dressing on it. A glass of ice cold Rice Dream Original completed the meal.
I used to adore whole milk, but now prefer the flavor of the Rice Dream. Go figure. I mean, I was a milk connoisseur, knowing what temps satisfied for max refreshment, max flavor, proper tenps for hot, or warm preparations, etc. And if I could get my hands on fresh milk, straight from the cow, I was ecstatic. Now, as stated, I love the flavor of rice milk.
Seeeeya; Chief Longwind of the North