Today is a big day here in our household. I am impatiently anxiously awaiting the confirmed menu for tonight's Masters Champions Dinner from Tiger Woods that will be taking place in Augusta, Georgia.
As you (or may not) know, every year, we recreate the featured Champions Dinner and throw a Masters dinner party the weekend of this time honored tournament. This year, I was actually ready in April, and then...well, you know...
Unfortunately (or fortunately) I have now had 7 months to add to our repertoire and came up with even more surprises for our guests for this weekend. You'll have to come back and read all about it next Tuesday.
Until then, the "to do" list is being checked off one by one, my post-it notes are everywhere for my reminders of what to still do, make, or purchase, and we are getting more excited by the day for our get together this Saturday night.
Luckily I found the recipe awhile back and loved it! It is so easy to prepare and bake off while I run around the house getting everything ready this week.
Stay safe and sparkly my friends!
Oven Baked Mississippi Chicken
Courtesy of PlainChicken.com
4 boneless, skinless chicken breasts
1 (1 ounce) packet ranch dressing mix
1 (1 ounce) packet Au Jus Gravy Mix
1/3 cup sliced pepperoncini peppers or banana peppers
1/2 cup butter, sliced
Preheat oven to 425 degrees. Lightly spray a 9x13 inch pan with cooking spray.
Place chicken in the baking dish. Sprinkle with dry ranch seasoning and dry au jus gravy mix.
Top the chicken with pepperoncini peppers and top with butter slices.
Bake chicken for 25 to 30 minutes, until chicken reaches an internal temperature of 165 degrees F.
One Year Ago: Braciole
Two Years Ago: Maple and Rosemary Chicken and Good Fall Books
Three Years Ago: No Post
Four Years Ago: Surprise Quiche, Silent Auctions and Sad Refrigerator
Five Years Ago: Cioppino For Those Chilly Nights
Six Years Ago: Sweet Shrimp and Spicy Sausage Skewers and No Sense
Seven Years Ago: Pear Tart and Prayers
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