Richard Periut wrote:

> Nancree wrote:
>
>> Here's one with dijon mustard, from the Perdue site.
>>
>> http://www.perdue.com/athome/recipes/recipe.asp?id=488
>>
>> Nancree
>> ---------------------------------------
>>
>>> Sheryl Rosen > wrote:
>>>
>>>> About 10 years ago, I had found a great recipe inside the Perdue
>>>> Chicken
>>>> Breasts package for chicken in a dijon mustard sauce.
>>>
>>>
>>
>>
> How friggin lazy are people going to get, in order to cook good food? A
> product which involves breaded cooked chicken parts? Why don't you just buy a
> friggin tv dinner and melt your family's meal in the MW?
>
> How hard can it be to take some fresh chicken meat, slice it, bread it
> with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
> and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> you wish?
>
> Rich
>

I guess you are looking for something like this:

Recipe for Chicken A La Whatever:

Park station wagon in For Expecting Mothers Only space, even though you
are not expecting.

Haul fat lazy ass to poultry section.

Stock high on precooked meats and frozen starches.

Haul fat lazy ass to 5 item lane, even if you have 30.

Pay with welfare coupons.

Haul fat lazy ass to car.

Get home, throw precooked crap into MW and heat frozen starch
(bread/pizza/pretzal, et cetera)

Take some leftover McDonalds sweet n sour sauce and open stolen packets
over chicken and serve husband drunk on cheap buds.

Leave dishes for the next day, and go to sleep with sticky face and fingers.

Preparation Time: one hour.



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Dum spiro, spero. (Cicero) As long as I breathe, I hope.