It all started out when I became frustrated by the paper and plastic bags
that encase the breads that I purchase. The paper bags work well for a short
time, but then allow the bread to dry out. The plastic bags seem to encourage
mold and mold is icky! What to do???
I found a vintage linen towel that I thought might be perfect for a
bread bag. I thought it out and created this ...
Mon sac de pain ~ or my bread bag. I had an idea of what I wanted and
just went with it using the vintage linen towel and scraps of fabric and ribbon
and embroidery floss.
Instead of making it narrow to keep just baguettes, I made it a bit wider to store
artesian style breads as well.
I served my bread with Chicken Parmigiana, tossed green salad, spaghetti dressed
with EVOO and crushed garlic.
(Courtesy Southern Living "Easy Weeknight Favorites" cookbook)
4 skinned and boned chicken breast halves
1/2c Italian bread crumbs
1/2c grated Parmesan cheese
1 large egg, beaten
2 T butter or margarine
1 (14-ounce) jar spaghetti sauce
1 c (4 ounces) shredded mozzarella cheese
Flatten chicken between 2 sheets of plastic wrap or parchment paper to
1/2 inch thickness. You can use a mallet a rolling pin or a heavy skillet
to flatten the chicken.
Mix the seasoned bread crumbs and Parmesan cheese. Dip the breasts into
the beaten egg and then dip into the crumb and cheese mixture.
Melt some butter into a large skillet and add chicken. Brown the chicken
over medium heat until golden. Place chicken into lightly buttered
baking dish. I used an 11x7x1 1/2" baking dish. Pour the spaghetti sauce
over the chicken and top with the shredded mozzarella cheese. Cover with
aluminum foil and bake for about 20 minutes in a pre-heated 375 degree oven.
I am joining ~
The weekend went by very fast didn't it Bentley???
Susan and Bentley