100th post…it seems so hard to believe! I’ve recently read so many wonderful year-end, round-ups & “top ten” posts of the year. Since I’ve only been blogging since this past Summer, I didn’t feel justified in re-visiting my small portion of history. With this 100th post, however, I’m smiling to myself & that’s a good thing! I’ve met so many talented, gracious & warm hearted bloggers, & I’m pleased to have made so many great friendships! So looking ahead, friends by my side…I’ll continue to blog, learn, share & smile. 🙂
Mom has made this dish for as long as I can remember. It’s simple enough for everyday, but good enough for company – perhaps serve it with roasted asparagus. It’s a recipe that has broad appeal, if you’re not sure of your guests preferences, this would be a safe bet & a lovely choice.
1 cup dried bread crumbs
1/3 cup Parmesan Cheese
1/4 cup parsley, chopped (or dried parsley)
1 -1/4 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon Worcestershire sauce
Pinch of dried mustard
3/4 cup butter, melted (1 & 1/2 sticks)
1 clove of garlic, minced (or 1/3 teaspoon garlic powder)
3 lbs of chicken, trimmed (I slice them into large strips)
Mix the bread crumbs, cheese, parsley, salt, pepper & mustard together & set aside. Mix the butter, garlic & Worcestershire sauce together in a bowl. Dip the chicken into the butter mixture, then into the crumbs, taking care to coat all of the sides. Place the chicken strips in a large baking pan which has been sprayed with non-stick spray. Pour the remaining butter over the tops of the chicken pieces. Bake in a 350 F oven until they are cooked through & nicely browned. Baste once or twice with the pan drippings, if desired.
I didn’t include the cooking time here, as it will depend on the size of the chicken slices you’ve used. Since I use boneless/skinless chicken cut into strips, mine take about 40 minutes. Mom always used bone in & she baked hers for about an hour.