Welcome to General Chat - GAW Community Area

This General Chat area started off as a place for people to talk about things that are off topic, however it has quickly evolved into a community and has become an integral part of the GAW experience for many of us.

Based on its evolving needs and plenty of user feedback, we are trying to bring some order and institute some rules. Please make sure you read these rules and participate in the spirit of this community.

Rules for General Chat

Be respectful to each other. This is of utmost importance, and comments may be removed if deemed not respectful.
Avoid long drawn out arguments. This should be a place to relax, not to waste your time needlessly.
Personal anecdotes, puzzles, cute pics/clips - everything welcome
Please do not spam at the top level. If you have a lot to post each day, try and post them all together in one top level comment
Try keep things light. If you are bringing in deep stuff, try not to go overboard.
Things that are clearly on-topic for this board should be posted as a separate post and not here (except if you are new and still getting the feel of this place)
If you find people violating these rules, deport them rather than start a argument here.
Feel free to give feedback as these rules are expected to keep evoloving

In short, imagine this thread to be a local community hall where we all gather and chat daily. Please be respectful to others in the same way

Rules For the rest of the Site also accessible on the sidebar.

Yesterdays General Chat

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– deleted 5 points 1 year ago +5 / -0

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– NobodyLikesSplatter 6 points 1 year ago +6 / -0

Copycat Longhorn Parmesan Crusted Chicken kinda keto modified Ingredients

4 (4- to 5- oz.) boneless, skinless chicken breasts-Rinsed and dried with paper towels

1 teaspoon salt

½ teaspoon black pepper (more or less)

1 tablespoon olive oil

2 tablespoons ranch dressing (I make my own keto style ranch)

3 ounces Parmesan cheese, grated (about 6 Tbsp.) divided into two parts 4 provolone cheese slices

¼ cup panko breadcrumbs ** or sub crushed almonds

2 tbsp unsalted butter, melted (I used salted)

Chopped fresh flat-leaf parsley (I used dried)

*Preheat oven to low-broil. Sprinkle chicken breasts with salt and pepper. Heat oil in a large (12-inch) nonstick skillet over medium-high (I used cast iron.) Cook chicken until well seared and cooked thru, approx 4 mins per side)

*If using cast iron, just remove from heat and set aside-you’ll be putting it directly in the oven in a minute. Use a freaking hot pad!!!! If using a non oven safe frying pan, transfer to a oven safe cookie sheet type pan that is lined with parchment or greased/cooking spray.

*Step 2 Stir together ranch dressing and 2 tablespoons of the Parmesan in a small bowl. Spread ranch mixture evenly over each chicken breast. Place 1 provolone slice over each breast.

*Step 3 Stir together panko or *crushed almonds, melted butter, and remaining 4 tablespoons Parmesan in a small bowl. Sprinkle mixture evenly over provolone on each breast. Broil until cheese is melted and panko/almonds is golden brown, about 2 minutes. Remove from oven, and sprinkle with chopped parsley.

*I usually cook my chicken longer than recommended. I’m weird about it. You can check with a thermometer to make sure it’s cooked thru before moving to oven. Sometimes I butterfly two breasts instead of cooking 4. They cook a lot faster.

*I’ve had this with panko and it’s very, very close to the restaurant version. Maybe even better since they’re not always consistent. The almonds substitution is really good though. Sorry it formatted badly but I’m supposed to be working LOL