The chicken was great!

The Chicken was great!  It needs some adjustments, though.  The last time I made this, chicken breasts had to be much smaller.  I seem to remember that if I bought 2 pounds of chicken breasts I probably got 5 breast halves.  Not anymore, 3.5 lbs yielded 5 pieces.  I kind of planned that way, but I still have to work on the size of my pieces.  I cut the chicken breast halves in half again.  I think I should have sliced so the pieces were thinner.  I needed to add 10 minutes to the baking time for the thicker pieces.

This is the cut up chicken...it's huge!

 This is the lovely curry-lime butter that will be stuffed into the chicken

Here is the finished product!  MMM!

I'm still learning how to work with the camera on my phone, but I think I'm getting more comfortable with it.    

I cracked open my two eggs to prepare my egg wash for the chicken coating and look what happened!

Yup, you guessed it, a double yolk!  I haven't seen one of these since I was about 10!  It happened a lot with brown eggs when I was a kid growing up.  In New England the saying was "Brown eggs are local eggs, local eggs are fresh eggs."  I still prefer brown eggs and when the price is no more than 30 cents difference, I'll buy them.

And speaking of pictures, while I was preparing my massive amount of chicken, I ran out of bread crumbs and egg wash for the coating on said chicken.  I went to the fridge and this is what I found. 

So again, reaching back to my frugal upbringing, I knew most of these eggs were fine.  I had to find out which of any of them needed to be discarded.  I filled up my 8 cup measuring cup with water and put the whole dozen eggs in the water, one at a time. Not until I got to the last three, did any of them float.  

I took out the eggs on the bottom, and yes those 3 eggs were the only ones that floated.  If they float, they flunk and they get tossed out!

The rescued eggs were put back in the carton and I labeled them 1/14/17 so I would know when they were tested.

I knew I could use one of these eggs for the rest of my chicken coating.  I measured more bread crumbs and proceeded with the second tray of chicken breasts.  I put them in the oven after dinner and wrapped them in heavy duty foil like I did with the 3 remaining pieces from dinner.  They will be served on the 28th for dinner.  The great thing is I have 9 of them and that means they will work for lunch as well on other days. :)

I'll be back later with the recipe for tomorrow, Curry Beef Loaf, including my recipe for cream of celery soup.  There was a time when you couldn't get this condensed soup at the stores I frequented in Chicago.  Because of that, I adapted the recipe from my copy of The Joy of Cooking I received as a wedding present in 1982.  I'll have that recipe too.