Chicken Breasts w/Swiss cheese

Heat the oven to 350º - have a baking sheet sprayed w/nonstick spray.

Have 4-6 chicken breast (halves) ready to prep.

In a small pan, saute a clove of minced garlic with 1/2 c. chopped onions (seasoned w/S&P)  in 1 T. butter until soft.

While the onions/garlic are cooking, pound 4-6 chicken breast halves lightly, until they're flattened evenly.  Season the chicken with S&P and then evenly spread the cooked onions/garlic over each.

In a small bowl, mix together:
1/3 cup unseasoned breadcrumbs
1/3 cup Panko crumbs
1 T. parsley flakes (fresh or dried)
S&P
1/2 cup grated (or minced) gruyere cheese (or swiss)

Divide it evenly and sprinkle it over each pc. of chicken, then pat it down gently.
Melt 3-4 Tblsp. butter and drizzle over the crumbs.

Mix together 1/4 C. white wine, 1/4 C. chicken broth/stock & 1 T. parsley flakes and pour it into the pan (NOT onto the chicken).

Cover loosely with foil.
Bake for 40 minutes.
Raise the temp. to 375º.
Remove pan from oven and discard foil.
Return to oven and bake for another 10-15 minutes until the crumbs are golden brown.

Oven 'Fried' Chicken Legs

Heat oven to 325 degrees. Coat a baking pan with nonstick spray.

Remove the skin from 6 (large) to 10 (small) chicken drumsticks, place them in a bowl and pour milk (seasoned with S&P) over them to cover. Let them sit for a few minutes (or longer) while you mix the topping.

In another bowl, combine 1/2 cup unseasoned breadcrumbs and 1 cup Panko crumbs (found in the breadcrumb section of your grocery store, or by Oriental foods).

Add seasonings and mix well:

1/4 tsp. fresh ground pepper

1/4 tsp. garlic powder (not salt)- or more if you like it pretty garlicky

1 Tblsp. fresh or dried, chopped parsley

1 teasp. Trader Joe's '21-season salute' (this is WONDERFUL - a non-salt seasoning)

1/4 tsp. Emeril's "Essence of Emeril" seasoning (it has a 'BAM' factor!) - if you don't have this, use your favorite seasoned salt instead - but try "Essence" - it's great!

Take the drumsticks (one at a time) from the milk and roll them in the seasoned crumbs, making sure they're completely covered. Place them on the baking sheet. Make certain the pan's large enough so there's space between the chicken pcs. When all the leg sections are finished, sprinkle a little remaining crumbs over the tops.

Melt 3 Tblsp. butter and drizzle the butter over the coated chicken, then shake a bit of paprika over the top of the crumbs.

Put the chicken in the oven and bake for 50 minutes. Increase the oven temperature to 350 degrees & bake an additional 15-20 minutes, or until the coating is nice & golden.

You can use other cuts of chicken w/bones OR boneless, skinless breasts, but adjust the cooking time accordingly.  To test ANY chicken, pierce the meat in the thickest part - if the juices run clear (not at ALL pink), the meat is done.

Classic Roast Chicken

Preheat oven to 350ª.  Rinse a 3-5# chicken, trim and discard excess fat.  Slice up a lemon. In a baking pan/roaster, place half the lemon slices and set the chicken on top of them.  Put the remaining lemon slices inside the chicken along with several peeled cloves of garlic.  Season the chicken liberally with your favorite seasonings/herbs.  I use salt, pepper, Trader Joe's 21 season salute, fresh basil, rosemary, thyme... be creative and don't skimp!!

Roast the chicken, uncovered, for 1-1/2 to 2 hours (depending on its size).  It's done when you check the thickest joint by a leg - pull it outward & pierce it with a knife. If the juice runs clear, it's done. If you see ANY pink - put it back in the oven for another 15 minutes. Keep checking until it's done. Remove chicken to a platter, let it sit for 10 minutes or more before serving.

Simple. Delicious!!