Oven-Fried Chicken by CK
2 tbsp Dijon-style mustard
1/2 tsp. salt
1/4 cup honey
1 tbsp hot sauce
1/2 cup plain breadcrumbs
1/4 cup Parmesan cheese (Freshly shredded)
4 boneless, skinless chicken breast halves (6 oz each)
Preheat oven to 400°F. Coat baking pan with nonstick cooking spray; set aside. Combine honey, mustard, hot sauce and salt in medium bowl; stir to mix well. Combine breadcrumbs and cheese in shallow dish; stir to mix well. Place chicken in honey mixture; turn to coat. One piece at a time, dredge chicken in breadcrumb mixture, pressing to adhere. Arrange on prepared pan. Bake 30 minutes or until juices run clear.
Crispy Potato Cubes by BDM
In a large resealable plastic bag combine:
1/3 c flour
¾ t salt
½ t dried thyme
½ t dried marjoram
1/8 t pepper
Peel and cut 5 potatoes into 1 inch cubes
Add to the bag and shake to coat the cubes
Pour ¼ c melted butter into a 13” by 9” baking dish.
Stir in 1 clove minced garlic
Add potatoes and 1 bay leaf
Cover and bake at 450˚ for 20 minutes, uncover and stir.Bake 15 -20 minutes longer or until lightly browned and tender.Discard bay leaf. Serves four.