Twenty-six years ago my sweet sister-in-law gave Doc and I the most amazing cookbook for our first wedding anniversary. The book is called Creme de’ Colorado. I’m here to tell you…it is de’ creme of a cookbook!

My only hesitation in sharing this recipe is that I wasn’t sure if I should wait until Fall. It’s a fantastic way to cook chicken and then serve with pasta or potatoes.  BUT a great DoAhead is to cook it, refrigerate it and then served it atop a large salad. Our tribe has been enjoying this during the hot summer months. I decided I couldn’t wait until Fall. Your family might like it now too!

No more chitty chat. It’s time to DoAhead!

Chicken Italiano

 Ingredients:

1/2 cup Parmesan Cheese

2 Tbsp Fresh Parsley (minced)

1 tsp Dried Oregano

1 Garlic Clove (minced)

1 tsp Black Pepper

2 Whole Chicken Breasts-bone and skinned

3 Tbsp Butter melted

Combine Parmesan, parsley, oregano, garlic and pepper. Dip chicken in melted butter, then in cheese mixture. Place in shallow baking dish. Drizzle remaining butter over chicken. Bake at 375 degrees for 25 minutes or till tender. (I usually cook the chicken for 12 minutes, turn it over, and then cook for another 12 minutes.)

Enjoy!

Your DoAhead Friend,