Baked Chicken Nuggets

Ingredients

• 3 skinless, boneless chicken breasts
• 1 cup Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 tablespoon dried basil
• 1/2 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Recipe is from Allrecipes.com

Classic Pancakes

• 2 cups milk
• 1 tablespoon lemon juice
• 1 large egg
• 3 tablespoons melted butter
• 2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

 Recipe is from American Test Kitchen.

Notes: This is our current favorite pancake recipe. Better than you'll ever get from a box!

1. Whisk milk and lemon juice in a medium bowl and set aside to let thicken. (unless you have buttermilke use that instead of lemon and milk)
2.  In a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt.
3.  Whisk the egg and melted butter into the milk mixture.
4.  Create a little "well" in the center of dry ingredient bowl and pour the milky mixture in the center.
5.  Whisk gently until just combined, there should still be lumps.
6.  Heat a pan or griddle to medium heat and coat with butter or vegetable oil (we like spray).
7.  Pour pancake mixture by 1/4 cups and heat until large bubbles come to the top (about 1-2 minutes).
8.  Flip the pancake and wait another 1-2 minutes.

Artichoke and Goat Cheese Strata

To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.

Total: 1 hour, 39 minutes
Yield: 6 servings

Ingredients

• 1  teaspoon  olive oil
• 1/2  cup  finely chopped shallots (about 1 large)
• 1  (10-ounce) package frozen artichoke hearts, thawed
• 2  garlic cloves, minced
• 1/2  teaspoon  dried herbes de Provence
• 1 3/4  cups  1% low-fat milk
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  salt
• 4  large eggs
• 1/3  cup  (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
• 1/2  (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
• Cooking spray
• 3/4  cup  (3 ounces) crumbled goat cheese, divided

Preparation

1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
3. Preheat oven to 375°.
4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

Recipe is from Cooking Light Magazine.

Notes: This is quickly becoming one of our favorite comfort foods this winter. There's lots of possibilities for substitutions and additions (ie chicken), but I think it is best the way it's written, but feel free to substitute with what you have on hand.