| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Main dish, Londontowne |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Chicken, cut up |
| 1/2 |
c |
Fine dry bread crumbs |
| 1/2 |
c |
Parmesian cheese, grated |
| 2 |
ts |
Parsley flakes |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Thyme |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Melted butter |
INSTRUCTIONS
Snip skin off chicken. Combine all remaining ingredients except butter.
Dip chicken in butter, then coat evenly with crumb mixture. Arrange
chicken so pieces don't touch in large, shallow, buttered baking dish.
Bake in moderate (350 degree) oven until chicken is tender, about 1 hour.
Trim with parsley.
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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