WEDNESDAY'S LATE NIGHT FRIED CHICKEN AND OTHER DELICIOUS SIDES

Ingredients...

4 Chicken Breasts
Jasmine Rice
1 Can of Organic Corn
Asparagus
Coconut Milk
Shredded Romano Cheese
Garlic
Olive Oil
Flour
Salt & Pepper

In a Paper bag put a cup of flour and 1 tablespoon of salt and pepper. Take the breasts and place them in the bag and shake until the breasts are evenly floured. Once the pan is hot with a lot of olive oil, place chicken in pan and cover. Leave heat on high. Flip when it is flaky browned a bit.

On a sheet pan place asparagus. Cover in loads of olive oil and freshly shredded Romano cheese and chopped garlic. Roll the asparagus so the cheese, oil, and garlic is evenly covering it. Set aside.

You know the drill when it comes to this rice recipe. Replace the water with a can of coconut milk. Once rice is done, dump in the can of corn (this was delicious, by the way- and needs a better name than Rice Corn- any suggestions?)

When chicken is done frying place in the oven as well as the asparagus. They can cook for the exact length of time, which is about 20 minutes.

I enjoyed this meal with a tall glass of club soda and ice with freshly squeezed lemon from my lemon tree.