1 boneless chicken breast per person
Set oven to 350 degrees.
Spray baking dish with pan spray.
Layer chicken breasts in baking dish and sprinkle with salt, pepper and thyme to taste. I usually go light on the salt and heavy on the thyme.
Bake at 350 degrees for about 40 minutes, turning once half-way through. Should be golden brown on top.
If chicken starts to look too dry, you can baste it with butter.
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 tablespoon cinnamon
2 large eggs, lightly beaten
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped or ground green tomatoes – about 2 medium
1 1/2 cups chopped pecans
Heat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.
Combine first 6 ingredients in a large bowl.
Combine eggs, oil and vanilla extract, stirring well. Add to dry ingredients, stirring just until moistened. Fold in tomatoes and pecans.
Spoon batter into prepared loaf pans. Bake for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans on a wire rack for 10 minutes.
Remove from pans, and let cool completely on wire rack.