I’m going to share the recipes for one of my family’s favorite fall meals.
- Roasted Sweet Potato and Green Bean Salad
- Holiday Chicken
The first recipe is one I found on line. My adult son likes it so much, he makes it for himself in his bachelor apartment.
The chicken recipe originally started as a butter advertisement in a magazine that my friend Robin shared with me, but has gradually morphed into something else. This is one recipe my daughter begged for when she was at college. I’ve served it to almost everyone who’s come to my house for a meal. It has been my “secret” recipe for years. I’m sharing the bare bones. Yes, I give measurements, but I mostly eyeball the general proportions.
- 2/3 cups butter
- 1/2 cup finely crushed Keebler Onion Toasteds*
- 2 TBS grated Parmesan cheese
- 1 TBS dried basil
- 1 TBS dried oregano
- 1/2 tsp garlic powder
- 4 boneless skinless chicken breasts
- 1/4 cup apple juice
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh parsley
- Preheat oven to 375F
- Melt the butter
- Combine cracker crumbs, Parmesan, basic, oregano, garlic powder.
- Dip chicken in melted butter, then coat with crumb mixture. (Reserve leftover melted butter)
- Place chicken in an ungreased glass baking pan
- Bake for about 30 minutes
- Add apple juice, green onion, parsley to reserved melted butter.
- When chicken i s golden brown, pour the butter-apple juice sauce over the chicken and bake for another 3-5 minutes.
- Serve with sauce spooned over the chicken.
- Chopped fresh chives also work well in the sauce
- I usually melt more butter, because my family really likes the sauce over the chicken.
- The Keebler Onion Toasteds are crucial to the success of the recipe. If you opt for another type of breadcrumb, add onion powder to the crumb mixture.