On Sunday Israel caught me taking pictures of food in various stages of preparation. "What are you doing?" he asked - he really seemed perplexed. I felt a little sheepish, I am by no means a chef, but I just said "Cooking blogs are really popular right now." The answer seemed to satisfy him. Anyway, here's on of our favourites for chicken. It's a hybrid of two different recipes - Parmesan Chicken from a church cookbook, and Weight Watchers Cheesy Italian Chicken. I don't have exact measurements for most of it - it just depends on how many pieces of chicken you want to make. The coating mixture will cover at least 12 breasts, so I make up a batch and use what I need, and then store it in the fridge for next time. To make just plain Parmesan Chicken, mix up the crust and just put it on the chicken and skip the rest.

Crust
3/4 Cup Corn Flakes - Crushed ( I like them quite finely crushed)
3/4 Cup Parmesan Cheese (the kind that comes in a tubular container)
1 pkg Original Ranch Dressing Mix
Mix all ingredients (I do it in a ziplock bag) and set aside while you prepare the chicken. As follows:
Cut a pocket in the chicken breast. As with humans, some chickens have flatter breasts than others, so sometimes it's hard to make a pocket - but do your best. The Weight Watchers recipes suggest you hammer it flat and then roll it all up, but I hate doing that. Fill the pocket with the following:
A sprinkle of salt
A sprinkle of dried oregano
Chopped Mozzarella Cheese (the orginal recipe called for a "cheese stick" but I like using regular cheese cut up in cubes - I'm not sure why.....)
Chopped Green Pepper - 1 to 2 tablespoons per breast


Once the pockets are stuffed, melt a little
butter or margarine ( I usually do 5 or 6 pieces of chicken, and for this I use about 2 Tablespoons of margarine) and brush or drizzle it over the chicken.
Sprinkle crust mixture over chicken to coat.
Bake at 350 degrees for 30-45 minutes.