Recipe by ForeverMama
This is one of my FAVE's; big on flavor, ease, and the use of common ingredients normally found in your kitchen. I've been making this recipe since I received it on June 2, 1997. I heard it given over a radio program called "The Yankee Kitchen" which was hosted by the late Gus Saunders. People would call into this radio program and give out their favorite recipes over the radio (AM station in Boston) and listeners would jot them down. I have many of these "jotted-down" recipes and they are treasures to me. The Yankee Kitchen is no longer on the radio and boy, oh-boy do I miss it and I especially miss Gus and all the callers. This recipe came from Jackie P....., a wonderful lady and a regular caller to the program.
Top Review by rosie316
Love, love, love this chicken. I've made this recipe twice now. The first time for PRMR, the second time just because we enjoyed it so much the first time. The flavors are delicious and the best part is that it so easy to put the marinade together and I always have the ingredients on hand. Used another reviewers suggestion and served with rice. Definitely a keeper. Thanks for posting.
- 1 1⁄2 lbs chicken breasts
- 3 -4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1⁄2 teaspoon ground black pepper
- 6 tablespoons parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 tablespoons lemon juice, freshly squeezed
- 1⁄2 cup extra virgin olive oil
- Ritz cracker, crushed
- grated parmesan cheese
Directions See How It's Made
- Cut fat from chicken if necessary. Cut chicken into bite-size pieces. Place chicken in a bowl or large ziplock bag.
- Combine next 9 ingredients and add to chicken. Mix chicken with marinate to combine evenly throughout. Place in refrigerator and marinate for 1 - 2 hours.
- Place chicken mixture in a 7 x 11 pyrex pan.
- Sprinkle with enough crushed Ritz crackers to cover the top evenly.
- Bake in a preheated 350 degree Fahrenheit for 15 minutes until chicken is done.
- Once chicken is removed from oven sprinkle with enough parmesan cheese to your liking. Making sure it is sprinkled while chicken is hot so it can melt into the chicken, which gives it a pronounced "parmesany" taste.
- NOTE: Some of you might think that 15 minutes is not enough time, but because your dealing with the breast and the size (bite-size), it cooks quickly. Therefore, be careful not to overcook or else the chicken will be dry and unappealing.