Last Thursday we traveled to Knoxville. We’ll be here about a week before heading back to New York City. Hooray NYC ~ not a moment too soon!!! Now that I have been left in Knoxville as the only “magic mother fairy” of the house, I have taken to stocking the fridge and preparing home-cooked food for the fellas as often as I can when we’re visiting. I stick to the recipes I know by heart, usually venturing out to the market without a list and will pick up ingredients that are “looking good” as opposed to going to the store with a mission. Whenever I do make a shopping list, I inevitably find myself disappointed because I can’t find certain ingredients in an unfamiliar grocery store.

During dinner on Saturday night, Mr. D exclaimed “Mnnnnnnn… This is chicken, my favorite way.” His dad and cousin chimed in with their accolades, and then Mr. D said “This chicken is one of our staples.” I never quite thought of it as a staple – so much as that this is the way I “know” how to make chicken. Sure, you can bake it, fry it or sauté it. But this way … “Auntie Pam’s way” is our favorite way. Try this recipe. I think you’ll like it too.

Stay tuned to ABCD Design … not only will I post the side dish recipes, but I will also show you how to make the delectable salad that I prepared with the leftover chicken on Sunday afternoon. Both Mr. D and I had gone to workout and didn’t want to undo all the hard work we had just put in at the gym by eating something unhealthy for lunch. It was completely refreshing and simply so delish! Let me just tell you, it involved white English Cheddar, Roasted/Salted Pumpkin Seeds. If that isn’t enough to get to to come back for more – I don’t know what is. {winkwink}

Directions for Chicken, my Auntie Pam’s way: There is really no hard and fast “recipe” for this dish. I usually throw it together by eye. You’ll get the point as you read on in the directions. Basically we are creating an “at home” Shake ‘n’ Bake combination. Please feel free to tweak the recipe by adding your own herbs and spices!

In a Jumbo (2 Gallon Size) Ziplock Storage Bag combine the following ingredients: equal parts (about a cup) of bread crumbs and shaved parmesan. About 3 Tablespoons of flour. I use about 2 Tablespoons garlic salt and a pinch of crushed red pepper. Zip the Ziplock closed, shake up and set aside.

Clean and trim 8 boneless/skinless chicken breasts. Place into the Ziplock bag and shake until well coated. You may need to do this in a few separate rounds. You’ll want each breast to get as much of the coating as possible. A Ziplock that has too many chicken breasts in it will result in poorly coated chicken breasts.

Place the chicken breasts into a 9×13 pyrex baking dish. Place a pat of butter on each chicken breast. Bake for 45 minutes to 1 hour (until the crust is golden and chicken no longer has pink color juice when you cut into it) at 350 degrees.

Posted by Amy Beth Cupp Dragoo / Nesting and Personal and totally delicious dishes and Uncategorized