This is baked parmesan chicken. It’s from the first Fine Cooking magazine I ever owned, May 2000 #38. It’s the reason I subscribe to Fine Cooking. Alan loves this chicken. It’s oh so yummy and easy to make.

I decided to look up the recipe and I found it here. It’s exactly the same, word for word except for one ingredient: 1 tsp. basil. In the magazine it suggests 1 1/2 tsp of either thyme, sage, or another favorite dried herb. I usually use thyme.

Things I do differently with this recipe: The directions call for a whole chicken cut into quarters but sometimes I will use just drummettes or wings. Oh and I also don’t always baste it. Alan likes it fine whether or not I baste it. You should try it and tell me if you like it too. It’s only been me and Alan so I’m wondering if other people will find it oh so yummy too.