#MEwx Temps in the 60's with Oven-Baked Chicken Tenders
I’ve put up a Ambient WS 5000 weather station where you can view real time weather readings online here.
This morning we have widespread frost and patchy fog. Mostly sunny withhighs around 60°F. Winds are light and variable.
Tonight we’ll have mostly clear skies with lows in the upper 30s. Winds are light and variable.
We received 0.05 inches of rain here over the past 24 hours.
The wind is North between 0.1 MPH and 2.0 MPH.
The Relative pressure is 30.05, the Absolute pressure is 29.85 and rising with a weather graphic indicating clouds and sun.
The outdoor temperature is 39.4°F, the dew point is 30.2°F, the heat index is 30.4°F and the humidity is 99%.
Visibility is 10.0 miles / 16.1 kilometers with patches of fog and “bright” overcast skies at the moment.
The UV index is 0 placing the average person at low risk, the solar radiation reading is 51.0W/m2, the moon phase is waning Gibbous and the moon is 98% illuminated. Sunrise is 6:49 AM, sunset is 6:04 PM, moonrise is 7:01 PM, Moonset is 8:43 AM and we’ll have 11 hours 13 minutes of daylight today.
Our next Full Moon is on November 8. Our next new moon will be on October 25.
OVEN- BAKED CHICKEN TENDERS
2 whole boneless, skinless chicken breasts, halved
2 egg whites, beaten
½ cup whole-wheat cracker crumbs
1 tsp dried basil
½ tsp dried oregano
½ tsp dried thyme
2 tsp fresh grated Parmesan cheese
1 tsp paprika
Cut each chicken breast into 2 x ½ inch strips. Dip each strip into egg whites. On a flat plate or in a plastic bag, combine cracker crumbs with spices and cheese. Add chicken strips, and coat with the crumb mixture. On a nonstick cookie sheet, place chicken strips side by side in one lay. Bake at 350 degrees for 10 to 12 minutes until golden and crunchy.
Calories: 197 Total fat: 5 gm Saturated fat: 1 gm Cholesterol: 73 mg Carbohydrate: 6 gms Dietary fiber: 0 gm Protein: 29 gm Sodium: 181 mg
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