Happy Birthday Ruthanna!! I hope you enjoy your day even if you do have to cook. LOl. I look forward to seeing your food, but for me, I always love whatever dishes and such you use. You make some of my favorite place settings. Enjoy!

Thank you all for the birthday wishes. We don't usually celebrate birthdays in our family unless it's a landmark one like 21st or 50th. No cooking tonight, though, because we are going to a local restaurant that I enjoy.

Glad you enjoyed it, Becky. I have been making that recipe for a long time but never thought to add the garlic until the Garlic Cookalong thread. Seagrass, dry sherry would be fine. In PA, we can't buy alcoholic beverages in grocery stores so they sell sherry with so much salt added that no one would buy it to drink. That's what I mean by cooking sherry and it's labelled that way. Annie, I've made this recipe with skinless, boneless breasts, reducing the cooking time and it was fine so I wouldn't hesitate to remove the skin. By tightly covering it, you're actually steaming it in the onion juices so it stays juicy unless it's overcooked.

I made these tonight and really liked the flavor of them. The teaspoon of Old Bay, and the hot sauce, gives them a nice "zing". I ended up frying them in a little bit of canola oil and butter instead of baking them. I really wanted to bake them, but I'd made 2 apple and 1 lemon meringue pie in my oven Thursday night. The apple pies leaked and I need to clean the oven before I use it again. Thanks for the recipe. I think it's going to replace my old standby!