Sun, hot and Parmesan Chicken Cutlets

Good morning Augusta

This morning we have clouds and sun with a high of 86°F. Winds NW at 5 to 10 mph.

Tonight we’ll have some clouds and a low of 58°F. Winds light and variable.

The readings from my weather instruments are:

The Dew Point is  53.4°F, the humidity is 66%, and the outdoor temp is 64.9°F.

The wind direction is   South between 0.1 MPH and 0.2 MPH.

The Relative pressure is 29.76, the Absolute pressure is 29.55 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 4:54 a.m. Sunset is 8:25 p.m., Moonrise is 8:92 a.m., Moonset is 11:07 p.m. and the moon phase is waxing crescent being 10% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 161053Z AUTO 30006KT 10SM CLR 18/11 A2991 RMK AO2 SLP129 T01780106

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

We didn’t receive any rain here over the past 24 hours.

Space weather for today is:

The Solar flux is 72, the solar wind speed is 302 MPH and the chance of a solar storm is 1%.

Everyone likes things with Parmesan, right?

PARMESAN CHICKEN CUTLETS

Serves 4

¼ cup grated Parmesan cheese

2 tbsp Italian style dried bread crumbs

1/8 tsp paprika

4 (4-oz) skinless boneless chicken breasts

Preheat oven to 400F.  In resealable plastic bag, combine cheese, crumbs, and paprika; shake well.  Add chicken breasts, one at a time, shake to coat well on all sides.   Arrange chicken on nonstick baking sheet; bake until chicken is cooked through, about 20-25 minutes.  (This is pretty mild; I'd add more dried herbs, like basil, oregano, parsley; then maybe serve it with a hot tomato sauce (spaghetti sauce?).

Per serving: 161 calories, 3g fat and no fiber.