A recipe from the author of Book 2 in the Chronicles of the Spanish Civil War series, A Shadow of Treason.
Sophie discovers that nothing is as she first imagined. When Walt, the reporter who helped her over the border, shows up again after Guernica is bombed, Sophie is given an impossible mission. She must leave behind the man she's fallen in love with and return to the person who betrayed her. Another layer of the war in Spain is revealed as Sophie is drawn into the international espionage schemes that could turn the tide of the war and help protect the soldiers from the International Brigade ... she must find a way to get a critical piece of information to Walt in time.
And in case you missed it over at Faith Girls blog, here is a recipe from Tricia Goyer:-)
6 boneless skinless chicken breast halves
Salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green onions
1 clove garlic, pressed
1/2 cup chopped pecans
1 tablespoon butter
1/2 cup shredded cheddar cheese
Preheat oven to 425 degrees. Lightly grease a baking dish.
Season chicken breasts with salt and pepper to taste; place on greased
baking dish and drizzle with olive oil. Bake for 15 to 20 minutes, or until
chicken is almost cooked through.
While the chicken is cooking, in a skillet over medium heat, sauté onions,
garlic and pecans in the butter for three to four minutes. Remove from heat
and add cheese. Stir until cheese is blended with onion and pecan mixture.
Spoon cheese and pecan mixture over chicken. Return to oven and bake for 5
to 10 minutes, or until chicken is cooked through.
Enjoy! And be sure to pick up your copy of A Shadow of Treason today.