A Fall Road Trip & Family Recipes

I had the blessing of making a trip to Kentucky this weekend to visit with my mom. The trip here was a beautiful fall drive through the Cumberland Gap. The trip on that route is always refreshing, but on Saturday the colors made me gasp! The curvy roads dotted with barns and silos were even prettier with the autumn colors as a backdrop. I’m thankful that the trip is an easy one. I enjoy listening to an audio book while I drive. It truly makes the time pass quickly. Then conversations with my girls and my husband also made the trip easier!

Not long after I arrived at my mom’s house she said, “Guess what we’re having for supper?” Many things popped into my head that she is known for, but before I had a time to start guessing she said, “Herbed Chicken!” Oh my, this recipe takes fried chicken up a sophisticated notch! The chicken breast is filled with an herbed cream cheese mixture and it’s heavenly! I haven’t made it for a couple of years, so I was excited about the supper meal coming in a few hours! I first shared the recipe here – a long time ago!

My mom sets a lovely table and the meal often includes a quintessential salad served on a lettuce leaf. This one was a simple Strawberry Jello with whipped cream and strawberries added. She prepped the chicken before I arrived, and then just had to finish it off by putting it in the oven for its final bake. It was SOOOO good! Here’s the recipe…

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.

I made a corn pudding to go with the meal, and I am not sure I’ve ever shared this recipe! It’s a savory dish that is a staple in Kentucky. It bumps corn to a new level!

Corn Pudding

2 eggs
2 1/2 T flour
2 T sugar
1/4 tsp salt
2 cups Milk
2 Cups frozen corn
3 T melted butter

Beat eggs. Whisk in dry ingredients. Whisk milk into egg mixture. Add corn. Pour into a casserole dish. Top with melted butter. Bake at 400° 30-40 minutes or until set and lightly browned. Do not overcook.

She had a can of Hanover beans and potatoes we’d never tried before. They were delicious with this meal!

Being a guest at my mom’s table is still a joy at this age/stage of my life! It’s a blessing to get to share a meal together, but more than that, time to go to church together, hear God’s Word, talk about spiritual matters, prayer requests, and also listen to David Jeremiah in the evenings. That’s better food that that delicious meal…seriously. I am blessed.

Do you have a meal that is a special memory of your mom?