So I have to say that I love that my mom used whatever index cards she could find for her recipe box. There was a pile of index cards that one of her kids must have put the alphabet on. Never one to be wasteful, she would use the card with the first letter of the recipe and try to make it look “planned.”

Here is a straightforward recipe that took me awhile to figure out my mom’s shorthand. Was that chicken breasts with bone or without. I would guess without, but 45 minutes of cooking made me think with. Looking at the recipe, I think it would be better boneless, and even better with the breast cutlets pounded to ½ inch, so that’s what I did. But it meant watching the time, they would cook faster.

I still started with 20 minutes, but when I flipped them, I changed the cook time to 15 minutes and it was just about perfect.

I made these on a day when we would be running all over the place, each in different directions and I didn’t know who would want to eat what when, or whether they would end up being saved for lunch the next day. It’s a forgiving dish that way.

It’s a simple preparation, so the chicken works well with various fixings in a chicken sandwich, like my husband did. I had mine with some chimichurri and avocado.

In my revised recipe I have reduced the number of breasts since we typically get much larger breasts now than we did in the 80’s.

3 – 4 boneless chicken breasts, pounded to ½ inch thick

⅓ cup all-purpose flour

⅛ teaspoon black pepper

¼ teaspoon garlic powder

¼ teaspoon Kosher salt

1 teaspoon paprika

Directions

Preheat the oven to 400F. Spray one or two baking dishes with cooking spray

On a plate, mix together the flour, pepper, garlic powder, salt and paprika.

Press each chicken breast into the mixture to coat both sides, place in the prepared baking dishes.

Bake for 20 minutes. Turn each breast over and bake for another 15 minutes.

Enjoy.

Serves 3 to 6, depending upon the size of the breasts.