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A late dinner tonight, Gumby had rehearsal until 8:00, so it was a simple eats night: Chipotle chicken breast sandwiches and butter-parsley potatoes.

Serves two with leftovers for lunch:

For the chicken…
2 boneless skinless chicken breast halves (frozen/defrosted via the nuker)
1 tbl olive oil
2 tbl of chipotle sauce (see below)

Pre-heat oven to 350 F
In an oven proof sauté pan brown chicken breast on one side, turn over and brush on 1 tbl spoon of chipotle sauce. Place in oven for 30 minutes.


For the chipotle sauce...
1 8oz can of chipotle in Adobo sauce
1/4 cup of Mayonnaise
6 cloves of garlic

Put all ingredients in to a food processor and swirl until blended. Freeze extra; it is glorious on grilled Salmon.

For the potatoes...
6 small red skin potatoes
1 tbl butter
1 tbl olive oil

Put potatoes in cold salted water and bring to a boil. Once you can pierce the potatoes with a knife drain potatoes. In still warm pan add butter, oil, salt and pepper to taste, then return potatoes to pan and add parsley.

For the sandwich…
1 Pepperidge Farm frozen sourdough loaf (no I do NOT follow the teachings of the Sandra Lee from the Food Network. She is the spawn on satan!) This bread really is good and very continent. Bake as directed…

Slice one chicken breast, cut bread in half length-wise top bread with chicken and a handful of arugula.

I was on my feet for only about 10 minutes. All in all painless and tasty.

b