From gardeners/chefs Madalene Hill and Gwen Barclay of Round Top, Texas, comes this recipe. The herb-flecked marinade and crispy coating give mundane chicken a flavor boost. Try it another time with game hens.
1/3 cup dijon mustard
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons worcestershire sauce
2 cloves garlic, peeled and cut into several pieces
1 1/2 teaspoons dried sweet marjoram, crumbled
1 teaspoon dried sage, crumbled
1/2 teaspoon fennel seed, crushed
1 teaspoon paprika
Dash of ground cayenne pepper
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 chicken leg or breast quarters, skin and excess fat removed
2 cups coarse dry bread crumbs
2 tablespoons dried parsley
2 tablespoons dried chives
3/4 teaspoon paprika
1/4 teaspoon salt
1/2 cup grated parmesan cheese
Chopped fresh parsley for garnish
1. In a blender, blend the marinade ingredients until smooth. Spread the mixture on the chicken pieces and place them in a large nonreactive dish. Cover the dish with plastic wrap and place it in the refrigerator overnight or for as long as 24 hours.
2. Preheat the oven to 350°F. In a shallow pan, combine the crumb coating ingredients. Remove the chicken from the refrigerator; dip each piece in the crumbs, covering all surfaces. Place the coated chicken pieces at least 1 inch apart on a lightly oiled baking sheet. Bake for 45 minutes, or until the juices run clear when the thickest portion of the chicken is pierced near the bone with a fork or sharp knife. (Leg quarters typically require a longer cooking time than breasts.) Serve garnished with chopped fresh parsley.
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