First, here's the dessert that didn't turn out. Looked pretty...and that's about it.
Second, here's a picture that we had for dinner tonight. It was really good, in fact I've made it twice now. Crispy Cheddar & Jalapeno Coated Chicken Breasts, from Fine Cooking's Fresh magazine. It's pretty easy, the majority of the work can be done the night before, and cooks in 20 minutes. Win-win!
4 skinless chicken breasts
1 c. plain yogurt
1 Tbs. fresh thyme - divided (I used dried)
1 Tbs. light brown sugar
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
2 c. coarse breadcrumbs (I used Panko)
1 1/3 c. tortilla chips - coarsely crushed
1 c. sharp Cheddar cheese
1/2 to 2/3 c. sliced jarred jalapenos, chopped and patted dry
Pound your meat. Mix yogurt, half of thyme, brown sugar, chili powder, garlic powder, salt, and pepper. Add chicken and coat. Can proceed to coating step or marinate in the fridge for up to 24 hours.
Put the breadcrumbs, chips, cheese, remaining thyme, and jalapenos in a shallow dish. (I followed the directions the first time I made this and had a ton of coating mixture left over. The second time I reduced the breadcrumbs and chips by half and it was perfect.) Put chicken in coating mixture, using the back of a spoon to really adhere the coating onto the chicken. Line a cookie sheet with foil and place a baking rack on top. Put chicken on rack and bake for 20 minutes, 450 degrees. (can totally skip the rack and just place the chicken on the cookie sheet - the bottom doesn't get crispy, but still tastes the same) Can finish with a squirt of lime, if so desired.