Rocky Roads That Lay Ahead

Today, like so many days, is jammed packed with National Days. It’s National Rotisserie Chicken Day and National Bubba Day. Because today is the first Sunday of June, it’s also National Cancer Survivor’s Day. In my present state of mind, I have chose to go with National Rocky Road Day.

We’ve got Rocky Road Ice Cream and Rocky Road Fudge and the classic Rocky Road Candy Bar. Growing up, that was my favorite. I loved the marshmallow covered in chocolate. Although the last time I had one, it just wasn’t the same. I don’t know if I’ve simply outgrown the treat or if like so many other things, quality has been sacrificed to save on cost. It doesn’t really matter because that’s not the Rocky Road I’m talking about. While the good folks over at the National Calendar have made it clear today’s Rocky Road is a celebration of chocolate, marshmallow and nuts, there’s a different Rocky Road to talk about.

When you are on a rocky road in life, it means the journey ahead is uneven, difficult or troubled. It means a struggle. It could mean a long road or a short period of time. But we all knew that, right? Recently at Sunday Mass the Theme was about God’s Love. What truly stood out when reading the introduction to the theme running through the readings was that someone who has never experienced human love – a parent’s love, a friend’s love – any kind of real love – cannot relate to the idea that God loves them. We see that in TV Shows and in feel good books all the time – someone is struggling and then they hear “God loves you” and suddenly the light comes on and whatever troubles they had are gone. Wouldn’t that be nice? But it’s never that simple, is it?

I know that God loves me. I grew up in a house with fatherly love, so I understand it. I watched my father lovingly care for my mother even when doing so was difficult. Often people who are broken also feel unloved. Not that they are incapable of love or not worthy of love, but that they do not know unconditional love. So before we can ever get someone to understand the perfect love of God the Father, we must first be willing to show them human love, human kindness and compassion. I was so moved by the idea of loving one another and showing it that it has stayed with me. Just think what a difference there would be in the world if everyone felt loved. Wow. While love might not smooth out all the rocky roads in life, traveling down a bumpy road would be so much easier with love as a cushion.

That’s my lecture for today. Love one another. And make dinners together. Yeah, that’s good, too.

Garlic Breaded Chicken
Chicken
2 large boneless Chicken Breasts
Salt to taste
Black Pepper to taste
Cayenne Pepper to taste
1 tablespoon Olive Oil

Heat oven to 450-degrees. Cut the chicken breasts in half to make 4 short, fat breasts. Season chicken breasts on both sides with salt, pepper and cayenne. Set breasts aside.

Heat oil in an oven-safe skillet over high heat. Add breasts, sear, untouched, until the bottoms release from the pan, about 2 minutes. Turn breasts over, cook an addition 2 minutes. Remove from skillet, set aside.

Garlic Breadcrumbs
1 tablespoon Italian Parsley
3 Garlic Cloves
3 tablespoons Butter
3/4 cu Panko Breadcrumbs
2 tablespoons grated Parmigiano-Reggiano Cheese

Finely mince parsley. Peel garlic, set aside.

Return the now empty skillet to heat, reduce heat to medium-low. Add butter, let melt. Add breadcrumbs; cook, stirring until breadcrumbs begin to turn a golden-brown. Press garlic over the breadcrumbs. Cook until fragrant, about a minute or so longer. Turn off heat, add parsley and cheese. Stir to blend, set breading aside.

Chicken Coating
1-1/2 tablespoons Mayonnaise
1 teaspoon Balsamic Vinegar
1-1/2 teaspoons Dijon Mustard
1/4 cup Chicken Stock

Combine mayonnaise, vinegar and mustard in a small bowl. Brush mixture of the top and sides of the chicken breasts to form a thin coating. Spoon breadcrumb mixture over the chicken, press lightly to adhere.

Use a spatula to transfer the breasts back into the skillet. Pour chicken stock around the breasts without disturbing the coating.

Place skillet in the heated oven and bake until breasts are no longer pink in the center, about 12 minutes or so. Transfer breasts to a rimmed serving platter; let rest while the pan sauce is made.

Pan Sauce
1/3 cup Chicken Stock
1 Lemon
3 tablespoons Butter
1 teaspoon Balsamic Vinegar
Salt to taste
Black Pepper to taste

Add chicken stock to the skillet. Slice lemon, juice directly into the pan. Bring to a boil over high heat, about 30 seconds. Add butter, swirl the pan to incorporate.

Add vinegar; boil until sauce is reduced, about 2 or 3 minutes. Season with salt and pepper. Strain sauce, spoon around chicken just before serving.

Delicious with Rice Pilaf and a vegetable such as green beans.

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I am the living bread that came down from heaven,
says the Lord;
whoever eats this bread will live forever.