My plan all day was to try a really easy parmesan chicken recipe. I could have sworn we had a half-full container of parmesan cheese in the cabinet.
But it turns out we're fresh out, which means breaded chicken is on menu for this evening!
First things first- corn on the cob in the crock pot.
At around 1pm I buttered two cobs of corn and lightly coated it in parsley.
Next I wrapped them each tightly in tin foil and placed them some-what verticalled in the crock pot. I filled it with water so that the water covered a little less than half of the corn.
I left it in there on low for about 4 hours.
The chicken was real simple, too (simple seems to be my thing).
I dipped six chicken legs in eggs and coated them with Italian Style Bread Crumbs.
I placed each of them snuggly in a small casserole dish.
I chose dill weed as my choice of spice for the day... for no other reason than I hadn't used it in awhile. I suppose just about any spice on our rack would have worked fine. I put a solid amount of dill weed on each chicken leg.
This cooked in the oven at 400 degrees for 60 minutes. I carefully flipped the chicken every twenty minutes.
Last time I cooked a similar meal it turned out awful, because I didn't let the breadcrumbs cook long enough.
No comments:
Post a Comment