What’s Cookin’ in the Parsonage?

We had a special Sunday dinner yesterday because we had Alli and her fiancee’ home!  I fixed some things I was sure Alli would love, and hoped Andrew would, too.  A College student like Andrew is usually really easy to please, and he is.
The cute couple…

My menu:
Herbed Chicken Breasts
Baked Potatoes
French Bread
Fresh Strawberry Pie
The flowers were a lovely hostess gift from my thoughtful daughter!

The chicken can be made ahead of time, which makes it a great Sunday dish.  I just use the timer on my oven and get the oven hot so I can pop the dish back into the oven to crisp up when I return from church.  That creamy cheese in the middle of the chicken makes it so moist and flavorful!  This is a special company dish!  They’ll think you really fussed, but it’s a simple recipe to put together!

Herbed Chicken Breasts

6 pieces Boneless chicken breasts
1/4 tsp parsley, sage, rosemary and thyme – (I like to use a little more than that)
1 Tbl. lime juice
8 oz pkg. cream cheese
1 1/2 cups soft bread crumbs (I use Panko)
1/2 stick margarine
2 Tbl. olive oil
1 beaten egg and 1 tbl milk added
1 tsp salt

1.  Cut pocket in boneless chicken breasts. (If the breasts are thin, I put the cheese in the center and roll them up, then secure with a toothpick.) Add herbs to cream cheese and blend in lime juice.  Put cheese mixture into each pocket of chicken breasts.  Dip each piece in egg wash, then roll in soft bread crumbs.  Lightly salt.  Brown each breast in skillet with melted margarine and oil until nicely browned on both sides.  

2.  Transfer to baking sheet and bake 40 to 45 minutes in moderate oven – 350 degrees.

To make this dish for Sunday dinner, I do all of #1 on Saturday night.  On Sunday morning I bake the chicken and let cool a bit, then return it to the fridge.  I put it back in the oven to reheat, (uncovered) when I return home from church.

Our first fresh Strawberry Pie of the season.  Mmmmmmmmmmmmm.

Here’s my recipe for this wonderful dessert…

Strawberry Pie
1 Cup sugar
3 1/2 Tbl. Cornstarch
2 Tbl White Karo Syrup
1 cup water

Bring to a boil and cook until thickened (Stir constantly). Remove from heat.
Add 2 heaping Tbl. Strawberry Jello.  Stir.  Add 1 quart fresh diced strawberries.  Pour into a baked pie shell.  Chill until set.

I love using my good dishes and silverware on Sunday.  I do it just to make the meal more special for those I have in.  They are worth it!  So is my family, and so is yours.  I hope you pull out “the good stuff” frequently and use it!  Sure it will get chips from use, but it sure is better than storing it in a china cabinet untouched!

Do you use your good china?  When?

With love from my parsonage kitchen,

9 thoughts on “What’s Cookin’ in the Parsonage?

  1. So glad Alli and her fiancé ( eeeeeee fiancé !!! ) were home, and I know you had a great time.

    Gonna make that chicken recipe this week. Strawberry Hill said their berries will be ready by Thursday, so it.ll be fun to go in the stillness to pick our own. Denise, do you make preserves or have a favorite recipe to share?

    As for china in a cupboard…. Yes. I inherited the wedding china of my Grandmother. It's over 100 years old, and the only time I.ve used it was for Steven and Megan's wedding. You are absolutely right… my friends and family deserve to enjoy using it now. There are no chips ( from generations of non-use ). But, hey, it's not going to Heaven, right? So it's going to be set free from behind the glass! 😀 that felt good to write!



  2. Oh, fresh from the patch strawberries! Yum! I can't wait for those! I make the strawberry freezer jam every year. I use the recipe that's on the Sure Jell package. It always turns out just right. I make enough to last through the year, which would be about 3 recipes. We love it, and I often share it as a hostess gift when we are invited out.
    Yay for you, Debby, for getting that china out of retirement! No, it won't be in a U-Haul behind us to heaven, so we might as well enjoy it now!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s