jim’s lemon chicken

this is my cousin’s recipie

 

Jim’s lemon chicken
Subject: Re: a family culinary history
Date: Tue, 30 Sep 2008 03:57:01 -0400

IT'S FUNNY YOU SHOULD WANT TO COMPILE A FAMILY COOK BOOK... BECAUSE I
HAD THAT IDEA YEARS AGO. I WANTED TO USE YOUR GRAND MOTHERS RECIPTS,
WITH PHOTOS AND EVERYTHING... I WAS GOING TO CALL IT MARIES HOME
COOKING, BUT IT WAS NEXT TO IMPOSSSIBLE TO DO BECAUSE SHE USED NO
MEASUREMENT. IT WAS ALWAYS A HAND FULL OF THIS, AND A PINCH OF THAT...
SHE WAS A GENIUS WHEN IT CAME TO INVENTING SOME NEW TASTE LIKE A TOPPING
FOR A COOKED STAKE, OR A BAKED ZITI, SO GOOD LUCK WITH TRYING TO GET HER
TO COMMIT TO SOME RECIPTS.. NOW AS FOR, MY CLAIM TO FAME IT'S CALLED
"LEMON CHICKEN"... I HAVE COOKED IT FOR YOUR MOTHER  MANY TIMES, AND SHE
LOVES IT TO THIS DAY, JUST ASK HER.... IT'S SIMPLE, SIMPLE, SIMPLE.....
FIRST YOU GET A # 5 LB. BROWN PAPER BAG... AND PUT IN # 2 CUPS OF
FLAVORED BREAD CRUMBS, THEN ADD # 1/2 CUP OR MORE OF GRADED CHEESE....
NEXT YOU GET A BOWL, AND PUT IN # 1 CUP OF FRESH LEMON JUICE. THEN ADD #
6 PIC'S. OF BONELESS CHICKEN BREAST TO THE BOWL FOR ONE HOUR... THEN
DROP THE CHICKEN INTO THE PAPER BAG AND SHAKE TILL CHICKEN IS
COATED........PLACE THE BREADED CHICKEN INTO A ROASTING PAN,  AND COVER
WITH SLICED ONIONS, POUR  A LITTLE OLIVE OIL OVER THE TOP OF THE ONIONS,
AND CHICKEN... SALT AND PEPPER TO TASTE, THEN BAKE FOR ONE HOUR AT # 350
%... AFTER COOKING LET IT SIT FOR A WILE, AND JUST BEFORE SERVING
SQUEEZE SOME LEMON JUICE ON TOP, AND THERE YOU HAVE IT "LEMON
CHICKEN".......

TO BE, OR NOT TO BE, IS NOT THE QUESTION... IT'S THE ANSWER...
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