I read somewhere that many families simply rotate through 20 or so recipes for dinner. I suspect that is true more because of a lack of time to try new recipes. This Chicken Parmesan recipe is definitely a favorite, and I use it at least once a month. I’ve also made it as a simple baked breaded chicken recipe which my kids like too because the bread crumbs are a bit crunchier. If you have leftovers, you can use them in the Garlic Parmesan Chicken and Noodle recipe later in the week.
- 5 T. unsalted butter, melted
- 1 tsp. Dijon mustard
- ¾ bread crumbs
- ½ cup Parmesan cheese
- 2 T fresh parsley, chopped
- 1 tsp. dried basil
- 8 chicken thighs or chicken breasts
- Preheat oven to 400 degrees. Lightly grease a 9 x 15 baking dish.
- In a shallow bowl, combine the butter and the mustard. In another shallow bowl, mix together bread crumbs, Parmesan, parsley, and basil.
- Dip the chicken pieces into the mustard mixture, and then coat both sides with the bread crumb mixture. (You can freeze the chicken at this point for later.) Place skin side up in the baking dish. Bake, uncovered for 45 minutes.
- If frozen, add 20 minutes to baking time and check for doneness.
Cranberry Apple Crisp
(Susan Branch’s Autumn from the Heart of the Home)
4 large green apples cut into 1/2 inch slices
1 cup fresh cranberries
3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 cup softened butter
Preheat oven to 375. Butter a square baking pan. Place apple slices and cranberries in pan. Mix remaining ingredients well and sprinkle over fruit. Bake 30 minutes.
I used 3 half-eaten apples collected in the frig, plus an apple from the bin that was too big for anyone to eat. I never peel the apples. Instead of brown sugar, I use 1/2 cup of organic sugar, and instead of fresh cranberries I used frozen ones.