Sunday, May 29, 2011
visited in the fall, so there wasn’t much of a grand tour. Burrell School is know for their Pinot Noir wines, so that’s what we tasted. The owner himself poured our wines for the tasting as he gave us a history of the winery and tasting notes for of all the wines.
Toffee Crunch Cookie Brittle cookies, and I got the best complement from Beth when she popped one in her mouth and said they were one of the best tasting cookies she had ever eaten. Nice!
Adapted from Chicken by James McNair
10 to 12 pieces of bone-in skin on chicken
2 eggs, lightly beaten
¼ cup milk
1 cup unseasoned fine dry bread crumbs
¾ cup freshly grated Parmesan cheese
1 ½ tablespoons dried oregano
freshly ground pepper
Preheat the oven to 350°F. Prepare two baking sheets by lightly greasing or spraying with cooking spray.
Stir together the milk and egg in a shallow bowl or pie plate and set aside. In another shallow bowl or pie plate combine the bread crumbs, cheese, oregano and ½ teaspoon of salt and ¼ teaspoon of pepper.
Lightly salt and pepper the chicken pieces, and dip the chicken pieces into the egg mixture, and then into the bread crumb mixture. Pat the crumbs so they cling to all sides of the chicken.
Place the chicken pieces on the prepared baking sheets and baking until the chicken is cooked through and the coating is lightly browned, about 35 to 40 minutes.