1 hour ago
Thursday, November 10, 2011
Don't get excited, there are no new fancy recipes here, and no weddings going on that I know of.
I was going thru my old recipe box, the one that I had when I first got married, 20 years ago, before the invention of computers.
I was not an accomplished cook by any means, but I loved to cook and wanted to learn. I had magazine clippings, typed recipes from friend's mothers on index cards, and some Jewish holiday recipes from my Grandmother in her loving script handwriting all filed in this weathered box.
Today, so many of the recipes seem to be outdated, so many made with cans of soup and no fresh vegetables or salads in site.
But I found this recipe clipped from the label of the Hellman's mayonnaise jar and decided to make it again after all these years. I jazzed it up a bit by adding FRESH Parmigiano Reggiano (not the stuff in the green can) and my own breadcrumbs, along with some fresh herbs from my garden.
It was as good as it used to be. Tried and true. My husband loved it! Maybe that's why he stuck around all these years.
Parmesan Crusted Chicken (from the Hellman's Mayo jar):
4 boneless chicken breasts
1/4 cup of grated Parmesan cheese
4 tsp of dried seasoned bread crumbs
1/2 cup of Hellman's mayo
Lay the chicken breasts on a baking sheet. Preheat oven to 425F.
Mix the mayo with the cheese in a bowl. Spread about a tablespoon of the mayo mixture on each chicken breast and sprinkle with the breadcrumbs. (I sprinkled fresh herbs in the mixture for my own twist, and used good cheese from Italy and fresh breadcrumbs).
Bake for 20-25 minutes until nice and crispy.
It's nice to visit old recipes, even though they may not be the lowest in fat or the latest in cooking trends.
This stands up to the test of time. It was easy and delish. Maybe I will make it again in 10 years!