2 lbs chicken drumsticks (or whole legs) 2 tablespoons butter 2 tablespoons Olive (or Canola) oil 1/2 cup flour 1 1/2 teaspoons Creole seasoning 1/3 cup honey 1/4 cup brown sugar 4 tablespoons lemon juice 2 teaspoons soy sauce
1. Wash chicken and pat dry. Toss in food storage bag with flour & Creole seasoning. 2. Melt butter with olive oil; pour into a baking dish. Heat oven to 350°. 3. Arrange chicken in the baking dish, turning to coat with the butter mixture. Bake for 30 minutes. 4. In a saucepan, heat honey with brown sugar, lemon juice, and soy sauce, stirring to blend. 5. Pour the honey mixture over the chicken pieces and return to the oven.Bake for 30-40 minutes, turning the chicken every 10to 15 minutes. 6. Serve and enjoy!
Baked Parmesan Garlic Chicken
Ingredients: 1/2 cup grated Parmesan cheese 1 package Italian Dressing mix 1/2 teaspoon garlic powder 6 boneless skinless chicken breast halves
Directions: 1. Preheat oven to 400*F. 2. Mix cheese, dressing mix, and garlic powder in a bowl. 3. Moisten chicken breasts with water and coat with cheese mixture. Place in a shallow baking dish. 4. Bake 20-25 minutes until lightly brown. Make sure the chicken is no longer pink in center before serving; bake longer if necessary. 5. Serve and enjoy!
Ingredients: 4 boneless, skinless chicken breasts 1 cup flour 1 tablespoon olive oil salt & pepper (to taste) 1/4 cup fresh parsley, finely chopped 3/4 cup chicken broth 3/4 cup marsala cooking wine 8 oz sliced cremini mushrooms 2 oz Prosciutto, sliced into thin strips
Directions: 1. Season each breast with salt & pepper. Place flour in a small bowl, add chicken to coat evenly, shaking off excess flour. 2. Heat olive oil on medium heat in a large non-stick pan. Add chicken without overcrowding the pan and cook for 3-4 minutes until golden brown. Place cooked chicken on serving platter; cover with foil to keep it warm. 3. Saute Prosciutto for 1-2 minutes until crispy. Add mushrooms and saute until brown. 4. Stir in marsala wine and broth. Cook until liquid is reduced to aboout 1/2 cup. Season with salt & pepper, as desired. Add parsley. Pour souce over chicken. 5. Serve and enjoy!