[CnD] Lining baking pans with foil
I always use foil when baking anything, and most of the time a double layer of it. That way, the only cleanup that could ever happen is if the meat releases so much grease that even through two layers of foil it leaves a few greasy spots in the bottom of the pan. That is nothing compared to cleanup when baking without foil. -Original Message- From: Cookinginthedark On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 11:16 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I love the path of least resistance. (smile) Less clean up when you use the foil. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, March 9, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil > underneath the meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil > down, then on top of that, I put parchment paper, then you don't have > to spray it. > I've also used cream of mushroom soup to coat meat with, and > mayonnaise too, but using the mayonnaise, I then bread the meat. At > least with the sour cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you > run the risk of juices going everywhere? I bake chicken on my cookie > sheet all the time, but never with sour cream on it. Would anything > bad happen if I did this same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and > the >> breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I love the path of least resistance. (smile) Less clean up when you use the foil. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, March 9, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil > underneath the meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil > down, then on top of that, I put parchment paper, then you don't have > to spray it. > I've also used cream of mushroom soup to coat meat with, and > mayonnaise too, but using the mayonnaise, I then bread the meat. At > least with the sour cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you > run the risk of juices going everywhere? I bake chicken on my cookie > sheet all the time, but never with sour cream on it. Would anything > bad happen if I did this same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and > the >> breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
If you can take the part that has the holes out of the pan, and then line it with foil that might work? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan via Cookinginthedark Sent: Monday, March 9, 2020 6:52 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken that would work, but a lot of cleanup that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, March 09, 2020 5:24 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil underneath the > meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil down, > then on top of that, I put parchment paper, then you don't have to spray > it. > I've also used cream of mushroom soup to coat meat with, and mayonnaise > too, > but using the mayonnaise, I then bread the meat. At least with the sour > cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing > on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the > risk > of juices going everywhere? I bake chicken on my cookie sheet all the time, > but never with sour cream on it. Would anything bad happen if I did this > same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a greased >> 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper >> until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the >> crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done and > the >> breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
that would work, but a lot of cleanup that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, March 09, 2020 5:24 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I use pans with sides when doing meat. But I always use foil underneath the meat. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, March 09, 2020 9:39 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I use cookie sheets all the time for cooking my meat. I just put foil down, then on top of that, I put parchment paper, then you don't have to spray it. I've also used cream of mushroom soup to coat meat with, and mayonnaise too, but using the mayonnaise, I then bread the meat. At least with the sour cream, the breasts wouldn't be dry. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a greased > 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper > until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the > crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the > breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Apple Oat Crisp Recipe
Oh, I remember this recipe; it's very good especially if you top it withvanilla ice cream. And, ... thanks for the good irish soda bread recipe; I like that one too. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Monday, March 9, 2020 4:28 PM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] Apple Oat Crisp Recipe Apple Oat Crisp Recipe Serves eight. ready in: 30-60 minutes. ingredients 5 apples, sliced and peeled 1 cup brown sugar 3/4 cup Quaker oats 3/4 cup flour 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 cup butter, softened 1/4 cup apple juice, or water directions Preheat oven to 375 degrees F. Put half of the apples in a greased 9"x9" pan. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top. Bake 35 minutes. nutrition Nutritional data has not been calculated yet. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Irish Soda Bread, From Rhonda
Irish Soda Bread, From Rhonda * Easy Total: 1 hr 15 min Prep: 20 min Cook: 55 min Yield: 1 loaf Ingredients 4 cups all-purpose flour, plus extra for currants 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice 1 3/4 cups cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange zest 1 cup dried currants Directions 1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. 2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. 3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet. 4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. 5. Cool on a baking rack. Serve warm or at room temperature. Source: Food Network. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Apple Oat Crisp Recipe
Apple Oat Crisp Recipe Serves eight. ready in: 30-60 minutes. ingredients 5 apples, sliced and peeled 1 cup brown sugar 3/4 cup Quaker oats 3/4 cup flour 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 cup butter, softened 1/4 cup apple juice, or water directions Preheat oven to 375 degrees F. Put half of the apples in a greased 9"x9" pan. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top. Bake 35 minutes. nutrition Nutritional data has not been calculated yet. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
You mentioned not having the suggested pan for the chicken recipe. If you want something a little deeper than a cookie sheet, assuming yours does have edges, try the bottom part of the broiler pan that should live in your oven somewhere. Cover it with foil to avoid a possible unpleasant cleaning experience, and maybe parchment paper on top of the foil. That way if juice develops as part of the recipe cooking, it won't be an issue. That said, the liquid is one cup total with the cheese and things you add to it, and is spread over a pound of chicken, so I would think you should be ok. To be sure, pour a cup of water into your cookie sheet and see how much it adds to your empty tray. If you feel comfortable with that, then go for it. As for me, I'll cook mine in a shallow baking pan that came with my toaster oven and cook the dish in that device. It should work very well and be delicious. I will probably use the parchment paper if not the foil. I don't like cleanup if I can avoid it. I plan to make this Tuesday or Wednesday. I need a new dish to serve company and this sounds perfect. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] IRISH SODA BREAD From Marilyn
This is Marilyn. I have other ones, if you want anymore. -Original Message- From: Cookinginthedark On Behalf Of Linda S via Cookinginthedark Sent: Sunday, March 8, 2020 9:05 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] IRISH SODA BREAD From Marilyn Hellen: Thanks for this recipe. Hope you are doing well!!! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead via Cookinginthedark Sent: Sunday, March 8, 2020 1:25 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] IRISH SODA BREAD From Marilyn IRISH SODA BREAD From Marilyn 1 tablespoon baking soda 1 tablespoon sugar 4 cups flour 1 1/3 teaspoons salt 1/4 teaspoon cream of tartar 2 cups buttermilk 1 tablespoon butter Thoroughly combine baking soda, sugar, flour, salt and cream of tartar. Make a well in the center. Add buttermilk and mix lightly and quickly with a fork. Turn out onto a lightly floured board and knead for one minute. Shape into a circle, about 1 1/2 inch thick. Place on a greased cookie sheet. Slash a large cross in the top. Bake in a preheated 375°F oven for 40-45 minutes. Cool on a wire rack. Brush top with butter while still warm. Cool before slicing to serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I use cookie sheets all the time for cooking my meat. I just put foil down, then on top of that, I put parchment paper, then you don't have to spray it. I've also used cream of mushroom soup to coat meat with, and mayonnaise too, but using the mayonnaise, I then bread the meat. At least with the sour cream, the breasts wouldn't be dry. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a greased > 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper > until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the > crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the > breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I am looking forward to cooking this dish as well. mike -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I wouldn't use a cookie sheet. But that's just my preference. But you can try it and let us know how it comes out. It shouldn't be too juicy, since there isno tomato in it. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 09, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a greased > 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper > until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the > crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the > breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baked Parmesan Sour Cream Chicken
Baked Sour Cream Parmesan Chicken 1 pound skinless, boneless chicken breast halves 6 ounces sour cream 1/4 cup shredded Parmesan cheese 1 clove garlic, pressed 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup dry Italian breadcrumbs Preheat oven to 350 degrees F. Wipe the chicken dry and place the chicken in a single layer in a greased 9x13-inch baking dish. Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper until smooth. Spread the mixture evenly over the chicken. Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the crumbs lightly with olive oil or nonstick cooking spray. Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the breadcrumbs are golden brown. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
