Our Christmas dinner was pretty low key. We had one last chicken breast in the freezer so we split it in half and made it the same way we did for thanksgiving. As a side we had a roasted potato, pea, and pinenut salad with mint and shallot dressing from the vegetarian meat and potatoes cookbook (I really love this book--no duds yet!). The meal was ready in less than an hour, but it was still very satisfying.
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