Face Book is such a great way to keep up with memories of what we have done on a specific day for the last few years. It is so great to see memories pop up with pictures of our kids or grandkids and how they looked 2, 5, or even 7 and 8 years ago, if we have taken pictures and posted them. One thing I truly enjoy is the recipes that folks have posted and I shared so I would have them on my page and then would not loose them. This recipe popped up yesterday on my memory page. After going back and reading it, I realized that I never made it but it sounds so good that next week, we will definitely be making it. *sorry I don’t know who to give the credit for this but whoever it was, thank you! It sounds like a winner that will go with a bowl of mashed potatoes and gravy, green beans and hot buttered rolls…….ending with maybe a coconut cream pie loaded with whipped cream. Now, that will be a memory meal!

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 minutes.

Mix in a Gallon Size Ziplock or Large Bowl:

1/2 teas salt

1 Tables Season All

3/4 teas Pepper

1 cup flour

2 teas paprika

Preheat oven to 400 degrees. Cut 1/2 stick (4 tables) unsalted butter into a few pieces and pace in a 9×13″ baking dis. Melt the butter in the preheated oven.

Spread melted butter around the bottom of the pan. Highly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl, until coated.

Place each tenderloin in the melted butter and place in oven. Bake for 20 minutes and then turn chicken and continue cooking for another 10-15 minutes or until chicken is done. ENJOY!

*ok, I can tell you right now, that I will add some garlic powder to the mix and also probably pour a little more butter over the chicken when I turn it before continuing to bake on the other side. After all, can you really have too much butter?