Parmesan Chicken
1/2 cup butter, melted
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (7 ounces each)
Preheat oven to 350º. Combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere.
Place in an ungreased 15x10x1 inch baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, 25-30 minutes or until a thermometer reads 170º.
Carrots and Broccoli with Orange Browned Butter
1 pound package fresh baby carrots
1 (14 oz.) package broccoli florets
1/3 cup butter
1 teaspoon grated orange peel
1/2 teaspoon grated ginger root
2 tablespoons orange juice
Place carrots in large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer 3 minutes. Add broccoli; cook 2 to 3 minutes or until vegetables are crisp-tender.
In a small saucepan, cook butter over medium-high heat until golden brown; immediately remove from heat. Add orange peel, ginger root and orange juice; mix well.
Drain vegetables. Pour butter sauce over vegetables; toss lightly to coat. 8 servings.
Muffin Tin Doughnuts
2 1/4 cups all-purpose flour
1 cup sugar
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup buttermilk
8 tablespoons unsalted butter, melted
2 large eggs plus 1 large yolk
Coating: 1 cup sugar, 2 teaspoons ground cinnamon, and 8 tablespoons unsalted butter, melted
Heat oven to 400º. Spray 12-cup muffin tin with vegetable oil spray. Whisk flour, sugar, cornstarch, baking powder, salt, and nutmeg together in bowl. Whisk buttermilk, melted butter, and eggs and yolk together in a separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined. Scoop batter into prepared tin. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19-22 minutes. Let doughnuts cool in the muffin tin for 5 minutes.
For the Coating: Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Working with l doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes. Makes 12 doughnuts.
