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| << February15, 2003 - Cajun Cooking |
February17, 2003 - Cajun Cooking >> |
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Hi y'all! Yikes! We sure got dumped on yesterday along with a lot of other states! It poured down rain here for a long time! At least it wasn't snow like some others had! You guy's sure had it rough! ***************************************** Enjoy todays recipes and great product offers! ***************************************** ATTENTION! MARDI GRAS ENTHUSIASTS AND DOLL COLLECTORS! Become a proud owner of this adorable Baby Jester doll. All dressed up in purple green and gold! http://www.cajuncookingrecipes.com/babyjester.html ***************************************** CREOLE CRUSTED CHICKEN 4 whole wheat bread slices 1/2 cup all-purpose flour 1/2 cup 100% grated Parmesan cheese 2 tablespoons dried parsley flakes 1 1/2 tablespoons Creole seasoning 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup buttermilk 1/4 cup lemon juice from concentrate 6 split chicken breasts, skinned 2 tablespoons butter or margarine, melted 1 tablespoon lemon juice from concentrate Process bread in a blender or food processor until finely ground. Place in a heavy-duty zip-top plastic bag. Add flour and next 5 ingredients. Combine buttermilk and 1/4 cup lemon juice; brush mixture on both sides of chicken. Place half of chicken in bag; shake to coat. Arrange chicken on a lightly greased rack in a broiler pan. Repeat procedure with remaining chicken. Sprinkle with any remaining breadcrumb mixture. Stir together butter and 1 tablespoon lemon juice, and drizzle evenly over chicken. Bake at 375 for 45 to 50 minutes or until done. Yield: 6 servings. ***************************************** We hoped you enjoyed today's newsletter. ***************************************** Come visit the website for even more recipes! http://www.cajuncookingrecipes.com/ ***************************************** THANKS FOR READING EVERYONE, ~~Peggy And That Wacky Quacky, Georgette! ***************************************** |
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