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Oven Fried Parmesan Chicken

Reviewed: Apr. 11, 2013
I had some boneless, skinless breasts that I had to use so thought I would give this recipe a whirl. They were large so I cut them in 4"x4" pieces. I used Italian style bread crumbs because that's all I had. After cooking them for 40 minutes, I still couldn't get the coating to crisp up. But after biting into one, I didn't care that the crust wasn't crisp. The taste more than made up for the lack of crispy! Will make this again for sure.
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Cranberry Orange Bread

Reviewed: Apr. 8, 2013
Wasn't sure what to expect and was pleasantly surprised. It was a tad on the dry side but no one else thought so. I am use to a very dark banana bread recipe I have that is extremely moist so I might be biased but the flavor was excellent. This is a keeper!
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Tender Pan-Fried Chicken Breasts

Reviewed: Apr. 8, 2013
Let me start out with what worked. It was very easy to make, the chicken was moist and there was a great deal of breading that built up on the outside. I cut the recipe in half and was able to get 5 good sized chicken breasts out of it. My husband loved it. What didn't work was that the breading did get soggy on the bottom while baking. Wish I had read where someone suggested cooking it on a rack...that would have worked great. I wasn't overly fond of the spices but that is more personal taste. I will try this again but change up the spices. All in all it was a success!
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