The day will begin with a coffee at 9:30 AM at the First United Methodist Church during which time nonprofit organizations will be at tables recruiting volunteers for the coming year. From there, the group will have a peace march at 10:30 AM to the Music Institute of Chicago where Y.O.U. has planned a program. Some of the marchers will leave from there at 11:30 and march to the Second Baptist Church for a convocation including a keynote address by Rabbi Andrea London of Congregation Beth Emet. The Y.O.U. has activities planned for the day. Those attending at Second Baptist may stay for a light reception and a seminar at 2:30 PM on diversity. The last activity will be a candlelight vigil at 4:30.
With all the divisions that still exist in our society, I feel hope being part of a group that is honoring Dr. Martin Luther King’s memory by having a day calling for unity by promoting volunteerism and encouraging everyone present to sign a peace pledge. By the way, those attending are encouraged to bring nonperishable food items for a collection for Connections for the Homeless.
Coming home from this meeting late, there was little time to cook. Fortunately, my leftovers came to the rescue. For this occasion, I defrosted chicken breasts in soy sauce and peppers. As leftovers, the preparation time is one minute. Just defrost in the morning before work and then put in a pot on top of the stove and cook on a low to medium heat when you’re ready to eat.
Chicken Breasts with soy sauce, peppers, mushrooms, and onions
(Serves 6) Preparation time is about 25 minutes but freezes well. Make two or three times what you need and freeze the rest.
6 skinless, boneless chicken breasts
¼ cup plain bread crumbs
3 tbsp olive oil
1 green pepper sliced
1 onion chopped
10 mushrooms sliced
2 tbsp minced garlic
ginger powder to taste
½ cup soy sauce
¼ cup lemon juice
- Roll the chicken breasts in bread crumbs
- Heat a deep skillet on top of the stove. Add the olive oil. Saute the chicken breasts lightly for 3 minutes on each side.
- Add minced garlic and vegetables to the skillet. Remove from pan and drain oil.
- Turn down the heat and add soy sauce, lemon juice, and ginger powder
- Put the chicken and vegetables back in the skillet and cook covered for about 45 minutes.
It’s good served with white rice.
For reheating, put in a pot and heat on low to medium heat on top of the stove. I called my husband when the meeting was over and told him to start reheating. When I got home, dinner was ready.