The Perdue Chicken Cookbook

cornflake crumbs.

cup cornflake crumbs

teaspoon salt or to taste

/4 teaspoon ground pepper

/2 cup evaporated milk, undiluted

chicken, cut in serving pieces

Preheat oven to 350F. On a sheet of wax paper combine cornflake crumbs,

salt and pepper. Place evaporated milk in a shallow bowl. Dip chicken in

milk; then roll in seasoned crumbs. Place chicken, skin side up, in a

baking pan. Bake, uncovered for 1 hour, or until cooked through.

CUTLET PAILLARDS WITH BASIL BUTTER Serves 4

When I made this recipe, I happened to be in a hurry, and didn't have time

to get fresh basil so I used dried basil instead. Frank liked it and had

seconds. The name "Paillard," by the way, comes from a European restaurant

famous at the end of the 19th Century.

skinless, boneless chicken breast halves or 1 thin sliced boneless roaster

breast

tablespoon olive or vegetable oil

tablespoons butter or margarine

tablespoons minced fresh basil, or 1 tablespoon dried

small clove garlic, minced

teaspoon lemon juice

salt and ground pepper to taste

lemon slices, for garnish

Place chicken between sheets of plastic wrap and pound to 1/2 inch

thickness. If using thin sliced boneless Roaster breast, omit placing in

plastic wrap and pounding. Brush cutlets lightly with oil, Grill over hot

coals 3 to 4 minutes per side, rotating to form crosshatch marks

characteristic of paillards, or broil 3 to 4 minutes per side or until

cooked through. Place butter, basil, garlic and lemon juice in a small pan

and melt on the side of the grill. Spoon butter over paillards and season

with salt and pepper. Garnish with lemon slices.

EASY OVEN CHICKEN Serves 4

This recipe has been one of my favorites since college days. The true

chicken flavor comes out with just a touch of garlic.

chicken, cut in serving pieces

/4 cup olive or vegetable oil

teaspoon salt or to taste

/4 teaspoon ground pepper

small clove garlic, minced

Preheat oven to 350F. In a shallow baking pan arrange chicken in a single

layer, skin side up. Pour oil over chicken. Sprinkle with salt, pepper and

garlic. Bake, uncovered, for about 1 hour, or until cooked through.

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