I didn’t realize how perfect the Cranky Pants were when I got Alex dressed today. After not sleeping most of the night he ended up with a total of 1.5 hours worth of naps. (His typical day has 3-4 hours.) All of this made for one unhappy little boy.
He did pretty well at our Gymboree class with all of the other kids to play with. The only two other things that made him happy were the ice cream carton in the recycle bin
and his bath:
I put him to bed extra early and then tried a new recipe.
Dinner was awesome! I highly recommend Almond-crusted Chicken (recipe from Better Homes and Gardens)
4 skinless, boneless chicken breast halves
1 egg, lightly beaten
2 Tbsp. buttermilk
1/2 cup finely chopped almonds
1/2 cup panko
2 tsp. snipped fresh rosemary
1/4 tsp. salt
1 Tbsp. canola oil
1 shallot, chopped
8 cups fresh spinach leaves
1/4 tsp. salt
Freshly ground black pepper
1. Place one chicken breast half between sheets of plastic wrap. With flat side of meat mallet, pound chicken to 1/4- to 1/2-inch thickness. Repeat with the remaining breast halves.
2. In shallow dish whisk together egg and buttermilk. In another shallow dish combine almonds, panko, rosemary, and 1/4 teaspoon salt. Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off, then dip chicken pieces in almond mixture, turning to coat.
3. In 12-inch nonstick skillet cook chicken, half at a time if necessary, in hot oil over medium heat for 4 to 6 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet; keep warm.
4. In same skillet cook shallot in drippings 3 to 5 minutes or just until tender, stirring frequently. Add spinach and 1/4 teaspoon salt; cook and toss about 1 minute or just until spinach is wilted. Serve chicken with wilted spinach. Sprinkle pepper.