3/4 cup olive oil
4 cloves garlic, finely minced
2 teaspoons dried basil
1 teaspoon salt
1 fryer chicken, cut-up and washed*
3 egg whites
2 teaspoons cornstarch
3 cups Panko
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
* You can use pre-cut up chicken in any type of pieces. You can use thighs and legs or breasts and thighs. It’s your choice.
In a large plastic bag, combine oil, garlic, basil and salt. Add chicken pieces, seal bag and refrigerate for at least 4 hours or overnight.
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Place a rack over baking sheet, spray with Pam.
In a dish, whisk together egg whites and cornstarch. In a separate dish, combine Panko, parsley, basil, salt and pepper.
Drain chicken and discard marinade. Dip chicken in egg white mixture, dredge in Panko mixture to coat it well. Place on prepared rack. Spray chicken lightly with Pam.
Bake for 40 to 50 minutes or until chicken is golden and juices are clear. Watch closely and do not let it get too brown before it has a chance to fully cook.
The Panko gave the chicken a really crispy exterior. I have already sent Jim out to buy another box of Panko. I can see more uses for this already.
I chose carrots and corn on the cob to go with the chicken. I did make him a little bowl of gravy, so he was happy.
Now, an answer to an e-mail I received from GayLynn requesting a cherry cake recipe her mother used to make. From her description, I think it might be this one. The recipe was in a 32-year-old cook book I had, so I made it and it was very good.
1 can pie cherries with juice
1 cup flour
1 cup sugar
1/3 cup melted butter
1 teaspoon baking powder
1/2 to 3/4 cup chopped pecans
3/4 teaspoon cinnamon
Drain cherries. Pour juice in saucepan. Grease a 9- x 9- inch pan. Place cherries in bottom of pan. Mix flour, sugar, baking powder, chopped pecans and cinnamon together. Add egg and mix to make crumbs. Sprinkle over cherries in pan. Pour melted butter over this. Bake at 350 degrees for 30 minutes.
Add to juice in saucepan 2 tablespoons corn starch and 1/2 cup sugar. (It’s easier to mix the corn starch and sugar in a small bowl, then add to juice.) Boil, stirring constantly, until thick. Then pour over top of cake.
Hope this is the cake recipe you’re looking for. I have more than 100 cookbooks, so if you are looking for a particular recipe, send me an e-mail and I’ll do my best to find it for you.
Stay cool this week. Maybe it will cool off by the weekend. I guess it would be too much to ask for a little rain.
Janis may be reached at: firstname.lastname@example.org.