Friday, April 26, 2013

RECIPE: Chicken Breast Bake

The other night, I was just not in the mood to make dinner. But, I have a family to feed and another growing day by day within, so I had to fix us up a mess of something. I was going to grab a cookbook and flip through the quick 20 minute meals, but my grand-daddy's church cookbook fell down while grabbing the basket.

Remember back in the day (or maybe your parish still does this?), the ladies of the church would put together their recipes into one of these plastic bound cookbooks to raise money for either the church, a charity, Sunday school, etc? Well, this cookbook was from my grand-daddy's church. Well, he was the priest (Episcopal) of this parish, and his wife, my Bea-Bea, had a few recipes in here that I had highlighted a while ago when my mom gave it to me. Actually, one of my mom's recipes is in here, too from when she was either in senior high or college! How cool, huh!?

The best thing about these older church cookbooks, is that they are written in older cooking terms/procedures. Like, this is a chicken breast bake (she named it casserole, but I changed some of what I - this is just what we do in my family. I don't think any recipe is the actual original recipe, unless you are the one that made it up, ya know?). Anyway, back then you couldn't just buy a package of trimmed, boneless, skinless chicken breast - gasp! You had to cut that mess all up your self. Whoa. I tried that one time. Not my cup of tea...

Before I hand out my take on my grandmother's recipe, I have to share another one first. See, I came across this ingredient before - my mother has always used this and has her kitchen well stocked with this item... Me? Nope. So, I had to find out how to make it using what I had since it is needed for the recipe.

2 tbsp marjoram (substituted this for 2 tbsp oregano)
2 tbsp dried sage
1 tbsp dried savory (substituted this for 1 tbsp dried thyme)
2 tsp dried parsley
1 1/2 tsp dried thyme
1 pinch (aka 1/16 tsp) dried rosemary
1 pinch (aka 1/16 tsp) onion powder

Mix together and store in airtight container.

Now that you have your poultry seasoning, are you ready to get cooking?

Chicken Breast Bake (serves 4)

1.5 lbs chicken breasts
3/4 cup flour (used whole wheat flour, I ran out of AP flour!)
2 tsp salt
1/4 tsp pepper
1/2 tsp poultry seasoning
1/2 cup butter
1 tbsp onion powder
1 can cream of mushroom soup

Preheat oven to 350. Combine and mix flour with salt, pepper, and poultry seasoning. Dip chicken breast in flour mixture and coat well. Melt butter in pan over medium heat. Add chicken and brown on both sides (about 6-8 minutes each side). Place chicken in oven safe dish and cover with soup and onion powder. Bake for 1 hour. Enjoy!

YUM!! And, can I just tell you... Andy went on and on with each bite he took, "Mommy, I like yours chicken! Mama, this is a good dinner! Mommy, this so good!" Looks like my Bea-Bea added a new go-to recipe to our list! Love and miss her, too!

Hope you dinners are scoring big this week - have a great weekend!

**Linked Up With**
Six Sisters Stuff - Strut Your Stuff Saturday
Tatertots & Jello - Weekend Wrap Up

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