Parmesan Oven Baked Chicken

I learned to make this when I was a homesick college student in Madison, adopted by the Minnich family. Julie Minnich was an amazing cook; this was one of her simpler recipes. Many years later, it was one of Mark and Emily’s favorite supper dishes.

1 quartered chicken, (as called for in the original recipe; now that boneless chicken breasts are so available, I just use those) Wash, pat dry, set aside.

Mix together on a dinner plate:

1 cup Parmesan cheese

1 cup fresh bread crumbs (Process in food processor till fine)

1 T. dried parsley, or any other green herb of your choice

Dash of pepper

Melt in a frying pan:

6 T. butter or margarine

1 clove garlic, minced (cook in the melted butter)

Add: juice of 1/2 lemon, 1 heaping tsp. Grey Poupon mustard; stir to mix

Preheat oven to 375 degrees

Take chicken, one piece at a time, dip into butter, garlic, lemon juice-mustard mixture, then roll in bread crumb-cheese mixture. Place on a cookie sheet.

Continue with rest of chicken.

Bake for 30-45 minutes, till coating is golden and chicken is cooked through.