Got a little fancy tonight and made crab-stuffed chicken breasts, using another recipe from my Taste of Home cookbook. I got to try out my roux-making skills first of all, mixing flour into melted butter, and then I added chicken broth and milk and made a thick creamy white sauce. Next I made a stuffing out of onion sauteed in butter, lump crab meat, mushrooms, fresh parsley, ritz cracker crumbs, Old Bay seasoning, and salt and pepper. I cut the chicken horizontally in such a way that I could stuff it and then secured it closed with toothpicks, topped with white sauce, paprika, and Swiss cheese, and baked it.
We also had some red potatoes fried up in EVOO, seasoned with rosemary and more Old Bay seasoning, with onions, red pepper, and parsley.