Dine and Dish

I'll admit... I am not a risk taker. Sky diving sounds terrifying to me. Swimming with sharks? No thank you! Stock market day trading? I would probably have a heart attack with all the stress that would cause me. Nope...risk taking is not my thing. My kind of risk and about as adventurous as I get is with recipes. I often risk trying something new in hopes that it will be great.

We were all really hungry tonight. We had a late breakfast and just snacked for lunch. By the time dinner was here, our tummy's were rumbling and everyone was ready to eat something good for dinner. The deal is, I had a new recipe on the menu for tonight. I thought by the ingredients in it that we would like the recipe, but I just wasn't sure. When my family is hungry, putting a yucky meal on the table will get me nothing but scowls and requests for PB&J. Still, being the "risk taker" that I am, I decided to take the chance.

I am so glad I took the plunge and tried this new recipe because this meal received rave reviews. I am sure that it will be on the monthly menu rotation from now on.  If you are feeling risky, try this recipe from the Oct/Nov 2007 issue of Taste of Home magazine. No safety waivers to sign and your lawyer will not have to be present. This is one risk worth taking, and I promise that it will pay off!

Romano Chicken Supreme

• 6 boneless skinless chicken breast halves (5 ounces each)
  
• 1/4 teaspoon salt
  
• 1 pound fresh mushrooms, chopped
  
• 1 tablespoon lemon juice
  
• 2 garlic cloves, minced
  
• 1 teaspoon dried basil
  
• 3 tablespoons butter
  
• 1/2 cup reduced-sodium chicken broth
  
• 2 tablespoons orange juice
  
• 1 cup soft bread crumbs
  
• 1/3 cup grated Romano cheese
• (I mixed in a cup of cooked peas when it was done baking)