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>3 cups fresh bread crumbs
>1 cup freshly grated Parmesan cheese
>1 tbsp fresh thyme leaves
>1/2 tbsp fresh rosemary, chopped
>Salt & pepper, to taste
>2 cups buttermilk
>8 pcs chicken thighs, boneless
*Preheat the oven to 400*F. In a medium bowl, toss the breadcrumbs with the cheese, thyme, rosemary, salt and pepper. Pour buttermilk in a separate bowl. One at a time, soak chicken in buttermilk and then dredge in the mixed breadcrumbs. Arrange chicken on baking sheets and dust with the remaining breadcrumbs. Bake in the oven for about an hour or until done. Serve warm. Serves 4.

>3 pcs. Chicken breasts, deboned and cut into two fillets
>1 tsp. Ginger juice
>3 tbsps. Soy sauce
>1 tbsp + 1 tsp. Fresh lemon juice
>1 tbsp. Corn oil
>1 tbsp. Brown sugar
>1 tsp. Minced garlic
>6 tbsps. All purpose flour
>3 tbsps. Black pepper, peppermill ground
>Cooking oil for pan frying
*Combine ginger juice, soy sauce, lemon juice, oil, brown sugar and garlic in one bowl. Mix well. Marinate chicken pieces in prepared mixture overnight. Pat-dry chicken pieces and set aside. Combine pepper and flour in another bowl. Coat both sides of chicken pieces with flour-pepper mixture. Heat a large frying pan. Pour cooking oil, and add chicken pieces when hot. Cook over moderate to high heat, pressing down chicken with a turner. Cook for four to five minutes per side or until surface turns golden brown and meat is cooked through. Serve immediately.
SERVING SUGGESTION: Slice a piece of prepared chicken breast into inch thick pieces. Serve on top of your favorite garden salad with oriental dressing or your choice of vinaigrette.

>preheat oven to 425 degrees.
>Cut a lot of peeled garlic cloves into thin slices
>Celery stalks into thin crescents
>Peeled onions into half-moons
>Set aside several lemon wedges, sprigs of fresh oregano and a couple of dried bay leaves.
>Gently loosen the skin around the chicken by cutting around the breast area and lifting it up little by little, carefully sliding in some of the sliced garlic and oregano in a single layer all around.
>In the cavity of the chicken and under its wings, tuck in more garlic, oregano, lemon wedges and a dollop of mayonnaise.
>Line the bottom of a low-sided, non-stick roasting pan with the onion half-moons, celery crescents and the rest of the herbs.
>Leave the rest of the lemon edges out until the dish is ready to be served.
>Pour some dry white wine and chicken stock over the chicken.
>Brush the chicken with butter and baste it a few times while baking.