I just joined this conversation, how does the pan affect this chicken recipe? Where is that recipe anyhow?
Sent from my iPhone > On Mar 10, 2020, at 9:33 PM, Jan via Cookinginthedark > <[email protected]> wrote: > > I have a roasting pan. It's over forty years old. I liked it when I used it. > I used it when I was married. But I don't bake or roast large amounts of > meat any more. Usually enough for one or two meals. so the roasting pan is > way too big. And too heavy to lift now that I'm older. > > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] On > Behalf Of Jeanne Donovan via Cookinginthedark > Sent: Tuesday, March 10, 2020 12:40 PM > To: [email protected] > Cc: Jeanne Donovan > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > Doesn't anybody use roasting pans made for the purpose of roasting meat. > Mine is 20 years old and I love it. It has handles on each side for grabbing > and the lid has a small vent that you can slide open or closed. Mine is big > enough for a whole chicken and veggies around it. The sides are about 3 or 4 > inches high. > Jeanne D. > > -----Original Message----- > From: Cookinginthedark <[email protected]> On Behalf Of > Jan via Cookinginthedark > Sent: Monday, March 9, 2020 9:52 PM > To: [email protected] > Cc: Jan <[email protected]> > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > that would work, but a lot of cleanup that way. > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] On > Behalf Of Jennifer Thompson via Cookinginthedark > Sent: Monday, March 09, 2020 5:24 PM > To: [email protected] > Cc: Jennifer Thompson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > This makes sense. > What about using a broiler pan? > This way the juice goes in the holes and goes in the bottom pan. > > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] On > Behalf Of Linda S via Cookinginthedark > Sent: Monday, March 9, 2020 2:53 PM > To: [email protected] > Cc: Linda S <[email protected]> > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I agree; personally, I would rather be safe than sorry and would use a > deeper pan. > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] On > Behalf Of Immigrant via Cookinginthedark > Sent: Monday, March 9, 2020 10:28 AM > To: [email protected] > Cc: Immigrant > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > Just my own preference: I would not bake any meat on a cookie sheet, and it > has nothing to do with whether sour cream is one of the ingredients. I would > run a risk of meat juices messing up the oven when I am taking that cookie > sheet out, all it would take is a slightest tilt. > > -----Original Message----- > From: Cookinginthedark <[email protected]> On Behalf Of > Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: [email protected] > Cc: Cindy Simpson <[email protected]> > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same thing > on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk > of juices going everywhere? I bake chicken on my cookie sheet all the time, > but never with sour cream on it. Would anything bad happen if I did this > same recipe on a cookie sheet? > Thank you > Cindy > > >> On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < >> [email protected]> wrote: >> >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and the breadcrumbs are golden brown. >> >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
