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Favorite Recipes from Prescott's
Best Cooks & Restauranteers


Any one that likes to eat has had it happen. You have dinner at a friends house, or go out for dinner at the local Bistro and low and behold you are treated to a dish that just blows you away.  

It's not like you can just look up the recipe in your stash of cookbooks, no this was something special, the best you have ever had. You want, you need that recipe!

You've never had that happen to you? Well I have, and more than once. So here is what I propose to do - when I run across a dish that I think is extraordinary, better than anything like it I have ever had, I will try to get the recipe. If I am successful, I will share it with you, along with the circumstances of its discovery. Simple huh?

All I ask is that you tell your friends where you got it - Prescott-good-eats.com.

Recipe of the week


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Recipe of the week

Entree
This is a long time winner around our house - and it is great for large groups too.

Lemon Mustard Chicken

6 boneless, skinless chicken thighs
½ cup Dijon Mustard
¼ cup Fresh lemon juice
¾ cup dry Italian Seasoned breadcrumbs
¾ tsp. Lawry’s Season Salt
½ tsp. ground black pepper
¼ tsp. oregano
¼ tsp. thyme

 
Pre-heat oven to 350.

Line bottom and sides of large roaster pan with heavy duty aluminum foil.

Spray aluminum foil with Pam.

Mix mustard & lemon juice in one small shallow bowl.

Mix breadcrumbs & seasonings in a separate small shallow bowl.

Rinse & thoroughly dry chicken thighs on paper towels.

Dip each thigh in mustard mixture to coat, letting excess drip off.

Then dip in breadcrumb mixture to coat.

Bake at 350 degrees for 50 minutes uncovered.

Remove chicken from Roasting pan to serve.

Wrap aluminum foil up with mess inside and discard.

(No yucky pan to wash!)




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