Chicken Parmesan

  Chicken was the choice for supper tonight and I turned to the Better Homes and Gardens All Time Favorites for this recipe for baked chicken with Parmesan.

They are listing the recipe as from the early 50’s and I am sure that is when I first started baking chicken instead of frying it. 

  This was excellent with the stuffing mix for the crumbs and the cheese, Next time I will try it without the cheese as I thought it was a little too cheesy. 

  However, keep in mind that chicken these days is so much larger and you will need to bake it about 15 minutes longer or cut the white meat and thighs in smaller pieces.

  It is cheaper to buy your chicken with the skin on and the skin is easy to remove. Use a paper towel and pull it off. Bone in chicken works best with this recipe and again is the cheapest to buy. Save the chicken skin in a small freezer bag and add when you are making your next batch of homemade chicken broth.

  Chicken Parmesan

Prep 20 minutes    Bake 55 minutes

1 cup packaged herb stuffing mix, crushed

⅔ cup grated Parmesan cheese

¼ cup snipped fresh parsley

¼ teaspoon garlic powder

2 ½ to 3 pound meaty chicken pieces (breast, thighs and drumsticks)

¼ cup butter, melted

  In a shallow dish (pie plate works well) combine the stuffing mix, cheese, parsley, and garlic powder; set aside. Skin the chicken. Rinse and pat dry. Melt the butter in another shallow dish, (in the oven while it is preheating works).

  Dip chicken in the melted butter, rolling to cover, then in the stuffing mix. 

  In a greased 15x10x1 or 13x9x2 pan, arrange chicken so the pieces do not touch. Bake, uncovered in a 375° oven for 45 to 55 minutes or until tender and no longer pink. Do not turn pieces while baking. Makes 6 servings.