OK all you PCL chefs...
Several medium baking potatoes fully scrubbed.
Several chicken breasts.
One good batch of fresh asparagus.
Ample supply of Texas toast.
Place potatoes in oven for one hour.
After 20 minutes place chicken breasts in oven.
Cut asparagus and place in water and boil for 20 minutes
near the end of 1 hour.
Toast lightly your Texas toast before the end as well.
When the potatoes are done after 1 hour your chicken
breast should be done as well as the asparagus and
Texas toast. Use the butter to decorate your potatoes
as well as the asparagus and toast.
Serve on a round plate with steak knives to cut the chicken.
If you have several slices of bacon throw that on top too.
Serve with white wine, goes good with chicken, or coffee
Costs less than $4 per plate.
Have a good one.