Sunday Cooking

Now that I'm making an effort to find good gluten-free recipes, I think I'll start making Sunday my recipe-blog day. Not only will this take some pressure off to come up with topics -- and honestly after three years of daily writing, it can be a challenge; if I could stop, or at least slow down, I would -- but also it will prod me to seek out and test more healthy meals. Today I'm "gluten-freeing" one of my old standards, Italian chicken. I sometimes call it Italian Shake and Bake. It really couldn't be easier, and if you're not worried about gluten, you can adapt it by using regular Italian breadcrumbs. My kids and I like it with peas and sliced fresh tomatoes. I'm not so good with measuring, but I'll do my best to get the amounts right.

4 boneless, skinless chicken breasts
4 tablespoons (1/2 stick) butter
1/2 cup gluten-free Italian breadcrumbs

Melt butter in a glass baking pan while the oven preheats Meanwhile, put breadcrumbs on a plate. Remove pan with butter from oven and roll chicken breasts, one at a time, in breadcrumbs and then return to the buttered pan. Be sure chicken is fully coated. Throw away leftover crumbs. Bake 30 minutes or until lightly browned.