Lemon Chicken - Tasty and Easy

Monday night we enjoyed a delicious dinner out at Sissy's with Walter's parents where we pigged out on fried chicken, biscuits, and mashed potatoes with gravy.  (Dallas folks, if you haven't been to Sissy's, you are missing out!)  As a result, yesterday morning Walter requested that dinner be a little lighter.

I've had a recipe from the Barefoot Contessa dog-eared in her cookbook How Easy is That? for Lemon Chicken Breasts (recipe to follow).   Baked chicken is comforting and in contrast to its tasty sister, the fried variety, is lighter.  What appealed to me was the combination of lemon, garlic and thyme, which are great together.  

The recipe called for boneless breasts with skin, but I used boneless, skinless chicken thighs.  Personally, I prefer thighs, and in the interest of keeping things a little healthier, I thought it would be best to omit the skin.  Having made it, I am sure the skin would be crispy and delicious.  Next time, assuming I haven't had fried chicken the night before, I would try with skin.  I wonder when using chicken with skin whether the amount of olive oil should be cut back since the skin will add additional oils to the pan juices.

The pan juices from this dish are delicious, so be sure to serve over rice or couscous.  You will want to spoon the juices over the chicken and your starch.  If you were going the non-light route, a baguette to dip in the garlic juices would be even better.

RECIPE:  Lemon Chicken Breasts

Ingredients
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions
Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

(Courtesy of the Barefoot Contessa How Easy is That?)

Revisiting the Past: Pork Loin, Mashed Potatoes and Caesar Salad

We have been fortunate to have Walter's parents in town this weekend for a great visit despite the blustery, cool weather.  Last night I decided to revisit a recipe for Herbed Pork Loin that I made back in February.  I made some modifications, which is so much easier to do after having made once.

Pork - it is a beautiful thing

This recipe, courtesy of Paula Deen, was very tasty the first time I made it.  At that time, I used a pork tenderloin, and for the most part followed the directions with the exception of cooking time, which  needed to be reduced.  This go around I bought an actual pork loin.  After seasoning the loin with the fresh herb combination, I placed it on the roasting rack in the pan.  I then added chicken stock to the bottom of my roasting pan (about 1/2 inch deep) and then placed full sprigs of rosemary, basil and thyme in the stock.

The loin baked at 475 degrees for 20 minutes, and then reduced the heat to 425 degrees for 40 minutes (or until a meat thermometer reads 150 degrees in the center).  As an addition this time, I made a reduction sauce from the pan juices that accumulated in the pan.  For those that might be interested, here's how I did it.  Transfer the juices from the bottom of the roasting pan (minus the herb sprigs) to a sauce pan.  On medium high heat, bring the juices to a steady boil. Add grated onion (3 tablespoons), salt and pepper to taste.  Then add 1/4 cup of white wine, and if needed, scrape the bottom of the pan to deglaze.  Continue to cook until the sauce slightly thickens and is reduced in half (about 3-5 minutes).  Drizzle the sauce over the cut pieces of pork.

On the side, we had some of the best tasting mashed potatoes ever.  I warned in the post for Gardener Pie that I would be revisiting Martha Hall Foose's mashed potato recipe.  Less than a week later, that's what we did.  My sous chef Jake was in charge of pulling this together.  Instead of using russet potatoes, as called for, we used small red potatoes (1.5 pounds).  The skin was left on, and we diced into 1 inch pieces for boiling.  From there, we followed the directions to a tee.  These were the creamiest potatoes, and the additional red skin in the potatoes added a little color and extra flavor.

Help in the kitchen is a wonderful thing

Jake is developing into quite a home chef, and has found a great recipe for homemade caesar salad.  We had his salad with steaks on Saturday night, but it was so good we needed an encore last night.  Jake found his Caesar Salad recipe on another blog called Simply Recipes.com.  This is a very simple, yet delicious salad.  We cheated a bit, and bought store bought crostini that we coarsely chopped in place of the homemade croutons.  Otherwise, we followed the instructions.

This was a great meal followed by a Hubbell family tradition -- a heated game of Trivial Pursuit.  Walter and I almost grabbed a win, but Suzy and Jake proved to be the smartest ... this round.

Panko-Crusted Salmon - Crunchy Goodness

You may be catching on, if you are a regular reader, that our family really likes salmon.  Our picky eater Will, does not protest having fish if I am making salmon.  I too like salmon, and enjoy finding new and different ways to prepare it.   The other day I purchased some wild Atlantic salmon from our local market, but wasn't sure what I was going to do with it.  After thumbing through several cookbooks, I landed on the Barefoot Contessa's Panko-Crusted Salmon from her cookbook How Easy is That?  (Another great cookbook, by the way, if you don't already have it.)

When I reviewed the recipe, I loved the combination of panko (Japanese breadcrumbs) and Dijon mustard. How could this with a little lemon zest be a bad thing?  I also happened to have all the ingredients on hand.  This recipe also provided a great opportunity to use my cast iron skillet that I was fortunate enough to have passed down from my grandmother Gogo.  Of late, it is used for cornbread, but not a lot else.  Now that I reflect on that fact, I need to change that.

Back to the salmon.   The end result was a crunchy and delicious piece of fish.   Browning the skin in the skillet before baking created an interesting contrast to the crunch of the panko on top.  I personally like the skin on baked or grilled salmon if crispy, but this is not always for everyone.  When I make this next time, I will reduce some of the cooking time.  My fillets were slightly more cooked than I prefer.  I'd keep the browning of the skin to 3 minutes, and start checking the salmon in the oven after 4 minutes.

Definitely recommend giving this a try the next time you are thinking of what to do with salmon.  We enjoyed ours with a baked sweet potato and sauteed zucchini and yellow squash.  It was an easy week night meal.

A little bit of crispy skin is peeking out

Gardener's Pie - Another Great Meatless Recipe

In my continued quest for meatless recipes for Meatless Monday, I found a delicious recipe in Martha Hall Foose's latest cookbook - A Southerly Course.   I was a day late for St. Patrick's Day, but this vegetarian take on a shepherd's pie was very welcomed on the table Monday.

The filling combination is very earthy, much like a vegetable pot pie, with carrots, corn, peas, onions and bell pepper.  The addition of red kidney beans adds some protein to make this a very filling and satisfying dish.  The mashed potato recipe alone is a keeper, and one I will reference the next time I am whipping up some for a side dish.   I have to admit it took a great deal of willpower to not get a spoon and eat the mashed potatoes out of the pan -- they are sooo good.

RECIPE:  Gardener's Pie  (from A Southerly Course)
6 servings 

Mashed Potatoes
1 1/2 lbs russet potatoes
1/4 cup half-and-half
4 tablespoons (1/2 stick) unsalted butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk

Peel the potatoes and cut into 1/2 inch dice.  Put the potatoes in a medium saucepan and cover with salted cold water.  Set the pan over high heat, cover, and bring to a boil.  Once its boiling, uncover the pan, reduce the heat to medium low, and simmer until the potatoes are tender and easily crushed with a fork (10-15 minutes).

Put the half-and-half and butter in a microwave safe container, and microwave until warm, about 35 seconds.

Drain the potatoes and return them, off the heat, to the warm saucepan.  Mash the potatoes.  Add the half-and-half and butter mixture, salt and pepper and continue to mash until smooth.  Stir in the egg yolk until well combined.

Heat oven to 400 degrees.

Filling
2 tablespoons canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
2 carrots, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unbleached all-purpose flour
2 teaspoons tomato paste
1 cup vegetable broth
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 can (14 oz) red kidney beans, rinsed and drained
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen green peas (shelled)

In a large skillet set over medium high heat, heat the oil until it shimmers.  Add the onion, bell pepper, and carrots, and cook, stirring, just until they begin to take on color, 3 to 4 minutes.  Add the garlic, salt and pepper.  Sprinkle in the flour, stir to combine, and continue cooking for another minute.  Add the tomato paste, vegetable broth, rosemary, and thyme, and stir together.  Bring the mixture to a boil.  Add kidney beans, reduce the heat to low, cover, and simmer slowly for 10 to 12 minutes or until the sauce has thickened slightly.  Stir in corn and peas.

Spread the vegetable mixture evenly into an 11 x 7-inch glass baking dish.  Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula.  Put the baking dish on a parchment rimmed baking sheet.  Bake on the middle rack of the oven for 25 minutes or just until the potatoes begin to brown.  Transfer to a wire rack and let cool for at least 10 minutes before serving.

Vegetable mixture peeks out from the delicious mashed potatoes.

I took a bit of a risk making this dish, as Walter does not like peas or carrots, which are prominently featured in this dish.  He was a good sport, and ate it.  I really enjoyed the flavors as I really like peas and carrots (and mashed potatoes).  My son Jake was the biggest fan. He had multiple helpings, and requested that the little bit that was leftover be kept for him alone.

I made this earlier in the afternoon, and kept in the refrigerator until it was time to bake.  I don't think this is a dish you would want to make well in advance, as I am not sure how the potatoes would hold up with the vegetable mixture.

Next time I make this, I'd love to use fresh corn and peas.  I am also contemplating what other vegetables could be included.  But truth be told, its very tasty as is.

This is another great cookbook chalked full of southern inspired dishes that have a bit of a twist as well as some great storytelling. (In my post for Crab Cakes, Gumbo, Cobbler and Oscar, I featured my favorite dessert for Silent Shade Cobbler from Foose's first cookbook Screen Doors and Sweet Tea).   Both cookbooks are worth checking out next time you are in the bookstore.

Baked Salmon with Dill

Sometimes the simplest of dishes can be the best tasting.  Tonight we had fresh Atlantic salmon, and in the interest of getting dinner on the table, I went a fairly easy route.  Many of you will read this, and think, I do this all the time or this is not all that interesting.  However, I think its handy to have some things in your hip pocket for the nights you need to get dinner on the table quickly and satisfy a group of hungry folks. 

BAKED SALMON WITH DILL

4 - 6 individual portioned salmon fillets (or one large fillet)
Extra Virgin Olive Oil
Salt and pepper to taste
Fresh chopped dill (about 2 tablespoons)
Lime (or lemon) sliced

Preheat the oven to 400 degrees.  Brush the salmon (flesh and skin side) with olive oil.  Place fillets on parchment paper on a cookie sheet (or other shallow dish).  Season the fillets by sprinkling kosher salt and ground pepper on each fillet (season to your taste).   Then add dill to each fillet, trying to evenly distribute.  Place one to two slices of lime or lemon on each fillet (depending upon size).  Bake in the oven for 8 to 12 minutes depending upon thickness of your fillets, and desired cooking temperature. 

I served the salmon over couscous with sauteed asparagus on the side.  Couscous is a great side to keep on hand.  (For those that don't make couscous, you can find it on the pasta and grain aisle at the grocery store in a large container -- not one of those mixes.)  I will enhance mine with a variety of different things, depending upon my mood.  Tonight I added a little minced garlic to the water/butter combination you bring to a boil, and once the couscous was stirred in added some Parmesan cheese.  I have also replaced water with chicken stock or broth in the past.  Adding spinach, pine nuts, or other veggies, can also be delicious.

I had dinner on the table in 20 minutes from prep to finish.  Not sure I would have won a Top Chef quick fire, but everyone had seconds.  I'll take that!

Vegetarian Chili Verde - It is Meatless Monday again

Over the last few weeks, we have been trying to have at least one vegetarian dinner per week.  Part of this is for health reasons, but the other is the challenge of finding delicious dishes that are out of the ordinary for our family.

Being a Texan, when I think of chili, I think of red and meaty.  The version I made last night definitely ventures far from this basic definition.  Courtesy of Giada De Laurentiis, I found a recipe for Vegetarian Chili Verde.  Chili verde is a great southwestern chili that is oftentimes made with pork.  This one differs in having potatoes (yukon gold and sweet potatoes) and golden hominy.  The hominy is an interesting component that makes this a very filling dish.  Jake compared it to a pasta like consistency.

Not your "normal" chili

This would be a great "make ahead meal" that you could then heat up on a busy evening.  In the text of the recipe Giada notes that it can be made up to 3 days in advance.  My guess is that as the ingredients sit together, the chili is even more flavorful than serving the evening its made.  Add a little cornbread as a side, and you will have a great, stick-to-your ribs, meat free meal.  If you are lucky, there might be enough for lunch the next day.

Feel free to send me any of your favorite meatless dishes.  I'd love to try them!

Crustless Mini Quiches - A Healthy Start to the Day

My friend Kristen requested that I share a healthy recipe I have for mini quiches.  This is a great recipe, and something you can make Sunday evening, and then benefit from a healthy breakfast all week.  I originally received this recipe from a instructor of a strength training class I took back in the early 2000's.  I have adapted over time.

RECIPE:  Crustless Mini Quiches

16 oz egg beaters or egg substitute
1 10 oz package of frozen chopped spinach (defrosted with water squeezed out)
1/2 cup shredded low-fat Mexican blend cheese
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
a couple of dashes of Tabasco

Preheat oven to 350 degrees.  Ensure all water has been squeezed out of the spinach.  Combine all ingredients, and use a fork to combine.  Line a 12-muffin pan with muffin cups.  With an ice cream scoop, fill each muffin cup to the top.  Bake for 12-15 minutes.  

Note:  Overcooking will result in rubbery eggs, and not very tasty.  These will continue to cook out of the oven.  When the outer edge has set, but it still jiggles a little in the middle, pull them out.  When you reheat via the microwave, they will cook a little more.

Store cooled quiches in an airtight container in the refrigerator.  Reheat in the microwave for 20-30 seconds, or until heated throughout.  Recipe makes 12 full size muffin size quiches.

You can substitute or add any sort of ingredients you would like -- those type of things you might put in an omelet.  In the past we have added Canadian bacon, bell peppers, and tomatoes.

Note - when these cool out of the oven, they will fall.  So don't despair.  Unfortunately they are not as pretty as when they originally come out.  Enjoy!

Pasta Jambalaya with Chicken, Shrimp and Andouille

Our family was craving pasta last night, but I didn't want standard pasta and marinara sauce.  After a little online research, I found a recipe that peaked my interest:  Pasta Jambalaya courtesy of Emeril.   When we first moved to Dallas back in the 90s, one of our favorite restaurants was Johnnie Orleans, which was a restaurant that featured pasta dishes with a cajun twist.  When I saw this recipe, it reminded me of one of Walter's favorite dishes from that restaurant.

This recipe is pretty easy to pull together.  However, just make sure all your chopping is finished before you start cooking as it all comes together pretty quickly.  I also highly recommend making Emeril's Essence seasoning.  It makes enough to fill an empty spice jar, and I am sure can be put to great use for other dishes.

Once you have added the basil and Parmesan cheese (the last step of the recipe), let the pasta sit in the sauce for a few extra minutes.  I served this immediately, but Walter and Jake found after a second helping that the pasta had absorbed more of the sauce and was even better tasting.  

Note:  I forgot to take a picture last night, but trust me, this is a visually attractive dish.  The plentiful shrimp, chicken and andouille against the pasta, tomatoes, bell pepper and basil gives it a hearty look.

Banana Pudding - Yummy, Easy and Light!

You may recall from prior posts, such as Traditional Banana Bread, that our family never seems to consume our bananas at their peak of perfect ripeness.  We are all a little finicky about what makes an edible banana.  Can't be too green, but heaven forbid it have any black spots.  So basically, bananas have about a 2 day shelf life in our house.  When that comes and goes, I have uneaten and further ripening bananas in our fruit bowl just asking to be put to good use.

I have never been a huge banana pudding fan, but my son Jake absolutely loves it.  He must get this from my father who adored banana pudding.  On his birthday as a child, he would ask my grandmother to make him banana pudding in lieu of a traditional birthday cake.

I feel like I may be overly featuring Bobby Deen recipes as of late, but found another one of his that I wanted to try for a Light Banana Pudding.  (I promise, I am not receiving kick-backs.)

While this is an easy recipe, its not something you whip up last minute.  A little planning needs to happen, as the pudding takes at least 4 hours to sit-up, and then he recommends that the assembled dish sit at least 8 hours before being served.

As I can be known to do, I cut a little corner.  Rather than making homemade whipped cream, I used reduced fat spray whipped cream. (I feel pretty lame writing this now.)   I really was really more interested in cutting some further calories rather than the minimal effort it takes to make homemade.  Just for the record, ok? I realize if I was on one of those reality cooking shows I'd have been ripped to shreds by some panel of celebrity chefs.

I have to say, I enjoyed this dessert despite my general ambivalence toward banana pudding.  More importantly, my banana pudding lover gave this two enthusiastic thumbs up.  And now my fruit bowl is banana free...for now.

Irish Root Vegetable Stew - An Early St. Patrick's Day Treat

After enjoying a high in the 80s on Monday, we had a chilly and windy day on Tuesday.  In hopes that spring is on its way, I thought I'd make a stew for (maybe) the last time this season.  On hand I already had leeks and parsnips, so I sought out a recipe that would use both.

On the Food Network website (one of my favorite places to search recipes), I found a recipe for Roasted Root Vegetable Irish Lamb Stew.  I went to our local Whole Foods to get lamb shoulder, but they did not have any.  The next option was a lamb roast that I could cut into stew size chunks, but it was a little pricey.  I opted for lean beef stew meat instead.

I love stews and soups that can slow cook, as they get so flavorful.  I started this recipe in the early afternoon with the intention of cooking the first step in my slow cooker for four hours on high.  Unfortunately, I discovered the hard way that the insert to my slow cooker was not stove top safe.  As I was browning my last batch of stew meat, the insert dramatically broke into multiple pieces.  Oops.

I quickly adapted, and transferred the cooking to my soup pot, and cooked slowly on simmer instead.   As a note to those of you that might make this, I seasoned the stew after the Guinness and stock were added.  It seemed strange to me to not salt and pepper while it simmered, so I went for it.

I modified the recipe by not only using beef, but also skipped the vegetable roasting part.  I had to leave the house around 5pm and wasn't going to be back until 6:30, so I thought cooking the root vegetables in the stew for a longer period of time would be more efficient.  I added the root vegetables about 1.5 hours before I was planning for us to eat.  When I got home, the parsnips (especially) took more time to cook than I anticipated.  In hindsight, I should have stuck with roasting the veggies.  It took another 30 minutes after I was home to get things tender enough to eat.

For those looking to celebrate St.  Patrick's Day with a little Irish comfort food, I would recommend this recipe.  It was pretty easy (minus the cracking of the slow cooker), and was very delicious.   For a little extra surprise, I served with biscuits.  I had some canned biscuits on hand, as well as some Irish cheddar cheese.  I grated the cheese on top of the biscuits before baking.  The outcome was awesome.  Highly recommend this with a hearty stew like this.

Cheesy Spinach Baked Penne

As we continue our new Meatless Monday habit, I tried a new recipe tonight for Cheesy Spinach Baked Penne (courtesy of Food Network Kitchen).  If you are looking for a delicious (and meatless) pasta casserole, look no further.  The combination of whole wheat penne with the cheeses and spinach was absolutely yummy.  As a testament to the recipe, Will (our carnivore) had two helpings.  Keep in mind this is the kid who is vocally opposed to Meatless Monday, and has requested Tons of Meat Tuesday to counterbalance (see the post for Eggplant Parmesan).

The great thing about this casserole is you can make it ahead of time, and then bake it when ready.  This afternoon we went to Jake's baseball game, and I knew we would not be home before 6pm.  Since it was ready to go in the oven, dinner was on the table by 6:45 pm, which was good as all the boys of the house were hungry tonight.  This paired with a salad, made for a healthful and satisfying dinner.  Unfortunately the casserole was more of a winner than the Good Shepherd Cougars (darn).

As a side note, I pulled one over on my cottage cheese hating family.  I personally love cottage cheese, but it grosses everyone else out when I eat it.  Instead of using ricotta in this recipe, you puree cottage cheese.  I promise - those of you that may side with my family - that you cannot taste the cottage cheese. Seriously.  It has enough mozzarella and Parmesan cheese to have those be the prominent cheese flavors.  I just found it amusing as they all ate multiple helpings.  (Sorry, Walter.)

Oven Fried Chicken - Not as Good as it Looked

One of the dinner staples in our house is breadcrumb chicken.    I initially learned to make breadcrumb chicken from my mother-in-law, who makes delicious breadcrumb chicken.  (If I recall correctly, I think Walter asked that I learn how to make this before we were married.)  However, when you make something for a number of years (like more than 15 years), you might want to get wild and  try something new.

Thursday evening we had a great evening planned with a couple of college friends, one who is local and another who had traveled from Alabama for a work conference.    I had intended to serve a yummy home cooked meal, but unfortunately fell a little flat.  I tried a new recipe from Bobby Deen's new cookbook for Oven Fried Chicken.  The picture in the cookbook is beautiful.  I liked the idea of marinating the chicken in the buttermilk mixture overnight, and thought this would really keep the chicken breasts tender and juicy.

The reality was this recipe was not as good as the typical breadcrumb chicken we have every other week.  Some of the ingredients are the same, but the outcome was different.  Bobby's chicken was not very crisp (I think because of the marinade), and the breadcrumb mixture was not that flavorful.  It was a fairly bland dish.  I was disappointed as I have tried so many other recipes recently that would have knocked this one out of the ballpark.

I'll share both recipes below, and you be the judge.  May be it was user error, as the other Bobby Deen recipes I have made, have been excellent.

Bobby Deen’s Crispy Oven-Fried Chicken

1/3 cup 1 percent buttermilk

1/4 cup finely chopped fresh chives

1 teaspoon Dijon mustard

1/4 teaspoon hot sauce

4 bone-in chicken breasts (about 12 ounces each)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup dried breadcrumbs

1. In a medium bowl, whisk together the buttermilk, chives, mustard and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.

2. Preheat the oven to 425 degrees. Spray a rimmed baking sheet with cooking spray.

3. Remove the chicken from the marinade and season it with salt and pepper. Place the breadcrumbs in a wide, shallow bowl. Dip the chicken into the breadcrumbs and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray and bake until it is just cooked through, 25 to 30 minutes.

Hubbell Breadcrumb Chicken
4-6 chicken breasts or thighs (pounded so not thicker than 1/2 inch)

1 egg, beaten

1/2 cup Italian seasoned breadcrumbs  (can also substitute and use Panko breadcrumbs for a new twist)

2-4 tablespoons of grated Parmesan

salt, pepper, Italian seasoning to taste

Preheat oven to 350 degrees.  Spray cooking spray to a shallow pan or cookie sheet.  Pound chicken breasts so no thicker than 1/2 inch.  You can also use chicken tenders or thighs.  On a shallow dish or pie plate, add breadcrumbs, Parmesan cheese and seasoning.  Use a fork to mix thoroughly.  Dredge each chicken piece in the egg then in the breadcrumbs, getting an even coating on all sides.  Place on pan or cookie sheet.  Lightly coat the top of the chicken with cooking spray.  Bake for 25-35 minutes or until golden brown and cooked throughout.