I cut a large chicken breast at an angle and made a bunch of thinnish slices. Then into seasoned flour, egg, and seasoned crumbs and quickly fried in half coconut oil and half ghee. Lightly curried rice and red chard provided some nice color. Quite lovely.
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Adventures of Dorrie Anne 
That is a beautiful plate! Chard is one of my favorite vegetables, and it looks so gorgeous.
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Yes, it was a simple, but very satisfying meal.
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yummy
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They freeze well, too, so I try to make a batch to take with us on a trip. They reheat nice and crispy in a few minutes in a small, dry frying pan. Kind of like reheating pizza in a frying pan.
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sounds great, I get hungry, so freeze some for me, too, hehe 🙂
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I’ll put some aside for you next time I make them! ;->
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I salute the colonel! 🙂
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Blush! Coming from you = high praise, indeed!
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You’ve been cookin’ up a storm, lady! Yum!
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Three meals a day; every day.
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Wish I had time to cook that much.
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Yes, it does take time. But if you do enough of them, they are at the ready for reheating for a quick meal. They reheat quite nicely in a small, non-stick skillet. Pop in a little butter or ghee if needed, but probably not necessary. They crisp up and are ready for chomping in just a few minutes.
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