"Taste of Home" magazine's Catherine Cassidy shares her secrets.
Real recipes by real people — that's the whole idea behind Taste of Home, the world's No. 1 cooking magazine where readers send in their original homespun recipes.
Now you too can get a taste of their homes with three delicious ways to cook chicken featured in "The Taste of Home Cookbook."
Find out how to enter Taste of Home recipe contests at www.tasteofhome.com.
Try giving your poultry a kick with these recipes.
1/2 cup all-purpose flour
2 eggs, lightly beaten
4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1) Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
2) Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned
3) Meanwhile, in a bowl, combine the remaining ingredients. Spoon over chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.
Yield: 4 servings.
Nutrition Facts: 1 chicken breast half with tomato topping equals 380 calories, 14 g fat (5 g saturated fat), 185 mg cholesterol, 589 mg sodium, 19 g carbohydrate, 2 g fiber, 42 g protein.
3 cups corn bread stuffing mix
1 can (14-3/4 ounces) cream-style corn
1/3 cup finely chopped onion
1 celery rib, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tablespoons spicy brown mustard
1) In a large bowl, combine the stuffing mix, corn, onion and celery. Spoon into a greased 11-in. x 7-in. x 2-in. baking dish. Top with chicken.
2) In a small bowl, combine the brown sugar, butter and mustard; drizzle over the chicken. Bake, uncovered, at 400° for 25-30 minutes or until chicken juices run clear.
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