Saucepan A cooking pan
with a long handle for easy lifting. A 2- or 3-quart pan is convenient for most
cooking. Choose a pan with good heat conducting
properties, and one that can be easily handled or lifted when full.
Saute To cook quickly in a fry pan or skillet with a little broth, oil or
Stockpot A large pot with straight sides designed for cooking foods in liquid,
then reducing the liquid to concentrate flavors. Excellent for soups and stews.
Puree To blend or mash foods until smooth in consistency; often
accomplished using a blender or food processor.
1 chicken fryer, cut up in pieces
6 T. butter divided
2 C. dry breadcrumbs
3/4 C. Parmesan cheese
1 1/2 t. salt
1/4 C. fresh chopped parsley
1/8 t. pepper
1/2 t. paprika
1/8 t. marjoram
1/2 t. garlic salt
Melt 4 tablespoons of the butter. Combine the breadcrumbs, cheese and seasonings
in a pie pan or shallow dish.
Lightly oil a shallow baking dish. Preheat oven to 350°F.
Dip the chicken pieces into the butter and roll it in the breadcrumb mixture.
Place the chicken in a single layer in the baking dish. Dot with remaining
butter. (or skip the additional butter and lightly spray with cooking spray)
Bake for 1 hour uncovered.