boun...@acbradio.org] On
>> Behalf Of Jeanne Donovan via Cookinginthedark
>> Sent: Tuesday, March 10, 2020 12:40 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jeanne Donovan
>> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>>
>> Doesn't anybody use
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
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
wrote:
I have a roasting pan. It's over forty years old. I
inginthedark-boun...@acbradio.org] On
> Behalf Of Jeanne Donovan via Cookinginthedark
> Sent: Tuesday, March 10, 2020 12:40 PM
> To: cookinginthedark@acbradio.org
> Cc: Jeanne Donovan
> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>
> Doesn't anybody use roasting pans mad
Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jeanne Donovan via Cookinginthedark
Sent: Tuesday, March 10, 2020 12:40 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Donovan
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
Doesn't anybody use
, 2020 11:40 AM
To: cookinginthedark@acbradio.org
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
or 4
inches high.
Jeanne D.
-Original Message-
From: Cookinginthedark On Behalf Of
Jan via Cookinginthedark
Sent: Monday, March 9, 2020 9:52 PM
To: cookinginthedark@acbradio.org
Cc: Jan
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
that would work, but a lot of cleanup that way
casserole dish?
Lora and Leader Dog Firefly
Sent from Mail for Windows 10
From: Jan via Cookinginthedark
Sent: Monday, March 9, 2020 3:26 AM
To: cd
Cc: Jan
Subject: [CnD] Baked Parmesan Sour Cream Chicken
Baked Sour Cream Parmesan Chicken
1 pound skinless, boneless chicken breast halves
6 ounces
Cc: Pauline Smith
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
For the most part, I use regular baking pans when cooking meat in the oven.
If I'm just making a piece of meat with coating, I sometimes use an old pan
that came with my previous toaster oven. I am starting to line pans
@acbradio.org
Cc: Jan
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
that would work, but a lot of cleanup that way.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Monday, March 09
ent: Monday, March 09, 2020 9:39 AM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead
> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>
> I use cookie sheets all the time for cooking my meat. I just put foil down,
> then on top of that, I put parchment paper, then yo
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:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via
@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
I use cookie sheets all the time for cooking my meat. I just put foil down,
then on top of that, I put parchment paper, then you don't have to spray it.
I've also used cream of mushroom soup to coat meat
via Cookinginthedark
Sent: Monday, March 9, 2020 3:55 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson
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
To: cookinginthedark@acbradio.org
Cc: Linda S
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:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant
: 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
Message-
From: Cookinginthedark On Behalf Of
Cindy Simpson via Cookinginthedark
Sent: Monday, March 9, 2020 3:55 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
I'm really interested in cooking this, but can you accomplish the same thing
] 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
I am looking forward to cooking this dish as well. mike
-Original Message-
From: Cookinginthedark On Behalf Of
Cindy Simpson via Cookinginthedark
Sent: Monday, March 9, 2020 3:55 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
Simpson via Cookinginthedark
Sent: Monday, March 09, 2020 3:55 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson
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
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
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
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