The way to insure that chicken breasts will be moist and flavorful is to buy organically-raised, free-range breasts with bones and skin still attached, and then take care not to overcook them. I always throw a few chopped aromatic vegetables (onions, celery, carrots, and garlic), into the bottom of the roasting pan and season the breasts well with salt, pepper, and fresh herbs. And yes, tonight’s menu includes leftover dressing from earlier in the week. Why not? A great way to plan menus is to find ways to use the same dish in a couple of different meals during the week.

Roasted chicken breast with pan sauce
Cornbread dressing
Steamed Brussels sprouts; butter-glazed carrots

Apple wedges and cheese