You may remember my very blackened Spanish chicken from about a month ago. It was flavorful but not very pretty. Recently, Ann, from On Sutton Place, posted a recipe for a different kind of baked chicken. I felt a little trepidation, but hers looked scrumptious, so I felt like I should give it a try. I'm so glad I did. As she says, it is "truly a one-dish wonder." Rosemary Parmesan Chicken, where have you been all my life? Please stop by her blog and check out the recipe (and the rest of her blog, for she is one talented lady).
The recipe couldn't be simpler. I followed it pretty much to the letter only I used fresh garlic instead of garlic powder. With rosemary from the garden, bread crumbs made from potato rolls, and paired with a salad of mixed tomatoes and basil, it was delectable. Please click here to go to On Sutton Place for the recipe.
