Seasoned Oven-Roasted Chicken

Recipe

Ingredients

8

boneless skinless chicken breast halves (about 2 lb)

1

tablespoon olive or vegetable oil

1 1/2

teaspoons parsley flakes

1

teaspoon seasoned salt

1

teaspoon garlic pepper blend

1

teaspoon dried basil leaves

Directions

• 1Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with parsley, seasoned salt, garlic pepper and basil. Place in baking dish.
• 2Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• 3Cool chicken 10 to 15 minutes. Cut into desired size pieces for recipes calling for cooked chicken. Wrap tightly and refrigerate up to 2 days or freeze up to 1 month.

Notes: Kenny used Seven Seas packaged dressing mix and a little water.

Pancake

Recipe

INGREDIENTS

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg (I used Ener-G egg replacer)
• 1 tablespoon vegetable oil
• (Also added 1-2 tablespoons of pumpkin or squash)
• Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
• DIRECTIONS
• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.