Grilled Chicken with Green Beans and Salad

Grilled chicken with fresh green beans and salad.
Grilled chicken with fresh green beans and salad.

There always seems to be a few nights out of the week that there’s no time to cook a big meal. I’ve been trying to add more vegetables to my family’s diet. My husband Joe and my son Timothy both love this in-door grilled chicken. With the addition of a Boston lettuce salad and fresh green beans the plate is looking way more healthy. This meal only took about 30 minutes from start to finish.  It was delicious and filling. I had plenty of salad and greens beans just in-case anyone wanted seconds.

Cut the ends off the beans and rinse them in cold water.
Cut the ends off the beans and rinse them in cold water.
Drain and add just a little butter, salt and pepper.
Drain and add just a little butter, salt and pepper.
Wash the lettuce and spin dry. Add dried cranberries, a tablespoon of walnuts broken into pieces, crumbles of fresh goat cheese. I used a homemade balsamic vinaigrette.
Wash the lettuce and spin dry. Add dried cranberries, a tablespoon of walnuts broken into pieces, crumbles of fresh goat cheese. I used a homemade balsamic vinaigrette.

For the dressing I used 3 tablespoons of Balsamic vinegar, 1tablespoon good extra virgin olive oil, 1 teaspoon honey, and fresh cracked pepper and kosher salt to taste. I put all the ingredients together in a shaker and just shake to combine.

To prepare to chicken I sprinkled Montreal steak seasoning and kosher salt on both sides, and just a drizzle of olive oil
To prepare to chicken I sprinkled Montreal steak seasoning and kosher salt on both sides, and just a drizzle of olive oil.

I use thin boneless chicken breast.

I sprayed my non-stick grill pan with olive oil spray and heated it to medium high.
I sprayed my non-stick grill pan with olive oil spray and heated it to medium high.
I grilled the chicken about 4 minutes per side. The temperature should be 160 degrees on an instant read thermometer. Let the chicken rest on a plate for a few minutes before serving.
I grilled the chicken about 4 minutes per side. The temperature should be 160 degrees on an instant read thermometer.
Let the chicken rest on a plate for 5 or so minutes before serving.
Let the chicken rest on a plate for 5 or so minutes before serving.
Ready to serve.
Enjoy!

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Bacon Eggs And Harold Cline

On Sunday morning’s when I was a little girl two things almost always happened. My dad would get up and go down the street to the local little corner store and purchase Kaiser rolls. On his return home the frying pan would heat on the stove and a pound of bacon would hit the hot pan. Dad would take a fork and pull apart the bacon so it evenly cooked. He then removed the bacon and would start cooking the eggs in the bacon fat. I don’t ever really eat my eggs this way but I will tell you they were delicious. I loved watching him scoop the fat over the eggs till they were perfectly done. The yolk was just right not to runny not too hard. My dad’s name was Harold Cline. Loving husband to Jane cline and world’s greatest Dad to seven children. The second thing that happened on Sunday mornings after breakfast Dad would start to get ready for church which included shaving with a brush, cream and a real razor. I used to watch him and at the end he would put a dab of the shaving cream on my nose. Then he would put on a suit and tie, we would all then be getting ready to go to the Methodist church in the little town of Union Beach where I grew up. My Dad’s birthday was in March and I was thinking of him this morning. I decided since it was a day off I would treat my son Tim to bacon and eggs the way his Granddad used to make and tell him a few old stories of days gone by.

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Grace United Methodist church. Union Beach NJ
Grace United Methodist church. Union Beach NJ
My childhood home. Union Beach NJ
My childhood home. Union Beach NJ

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