I have had my fill of turkey and ham this week. With having had a roast ham dinner on Saturday and Turkey on Sunday for Thanksgiving, I have had more than my fair share of leftovers to deal with. Today I wanted to make something completely different.
I had some boneless skinless chicken breasts to use, and I turned to one of my Taste of Home yearbooks to find something new to do with them. This recipe comes from the 1996 yearbook and is attributed to Schelby Thompson of Delaware. I used to love buying Taste of Home Magazine back in the day. I never missed an issue and collected many of the recipes. I have bought it since returning from the U.K and I have to say it is not the same as it used to be and I don't really enjoy it like I used to.
Having said that, this recipe really appealed to me on several level. Not only did I have everything that I needed to use to make it in the house. (It uses very few ingredients and simple ones at that), but it also looked very quick and easy to make!
- 2 boneless, skinless chicken breasts (mine were each the size of my hand.)
- 1/4 cup (57g) butter, melted (I used salted butter.)
- 1 tsp Dijon mustard (Use a good quality Dijon for the best flavor.)
- 1/2 tsp Worcestershire sauce (Good old Lea & Perrins.)
- 1/4 tsp salt
- 1/2 cup (50g) dry breadcrumbs (I used Panko crumbs.)
- 1/4 cup (23g) coarsely grated Parmesan cheese (If you can, grate your own using the large holes on a box grater.)
- Preheat the oven to 350*F/180*C/gas mark 4. Line a small baking tray with aluminum foil and spray with a bit of nonstick cooking spray. (This makes for a very easy cleanup)
- Whisk the melted butter, Worcestershire sauce, salt and Dijon mustard together in a shallow bowl. (Use a bowl large enough to hold the chicken pieces in one layer without folding.)
- Whisk the breadcrumbs and the grated Parmesan cheese together in another shallow bowl. (Use a bowl large enough to hold the chicken pieces in one layer without folding.)
- Poke the chicken breasts all over with a fork to tenderize them. Pat them dry with a piece of paper toweling. (Patting dry helps the coating, etc. to stick better.)
- Working with one at a time, roll them first in the butter mixture and then the crumb mixture, coating them well with each. (Use your hands to pat the crumbs on and then once you get them onto the baking sheet, you can sprinkle any leftovers over top.)
- Place onto the baking sheet. Drizzle any remaining butter mixture over top. (It will melt into the crumbs.)
- Bake in the preheated oven for 30 to 35 minutes, until the juices run clear and the chicken is golden brown. The temperature should measure 165*F/74*C on a meat thermometer.
- Serve immediately with your favorite sides.

Parmesan Chicken
A deliciously savory coating on tender and juicy chicken. Easy enough to serve on a weeknight, but special enough to serve to company as well. The recipe can easily be doubled.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup (57g) butter, melted
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/2 cup (50g) dry breadcrumbs
- 1/4 cup (23g) coarsely grated Parmesan cheese
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Line a small baking tray with aluminum foil and spray with a bit of nonstick cooking spray.
- Whisk the melted butter, Worcestershire sauce, salt and Dijon mustard together in a shallow bowl.
- Whisk the breadcrumbs and the grated Parmesan cheese together in another shallow bowl.
- Poke the chicken breasts all over with a fork to tenderize them. Pat them dry with a piece of paper toweling.
- Working with one at a time, roll them first in the butter mixture and then the crumb mixture, coating them well with each.
- Place onto the baking sheet. Drizzle any remaining butter mixture over top.
- Bake in the preheated oven for 30 to 35 minutes, until the juices run clear and the chicken is golden brown. The temperature should measure 165*F/74*C on a meat thermometer.
- Serve immediately with your favorite sides.
Did you make this recipe?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
- 3 pounds (1.5 k) boneless, skinless pork loin roast
- vegetable cooking spray
- 1 1/2 tsp coarsely ground black pepper
- 1/2 tsp fine sea salt
- 1 cup (325g) orange marmalade (Use any good quality marmalade. I like the thick cut.)
- 2 TBS grainy Dijon mustard (You could use smooth, but the grainy adds a lovely texture.)
- 2 tsp fresh or dried rosemary leaves (I used dry as that is all I had. Rub it with your fingertips to release the oils. If using dry, make sure it is well within the date.)
- 2 TBS plain flour (all purpose)
- 2 cups (480ml) chicken broth (I use reconstituted Better Than Boullion stock paste)
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil. (DO NOT SKIP THIS STEP, you will regret it.)
- Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary. (I use a small wire whisk. I rub the rosemary between my fingertips to release any oils.)
- Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin. (Be generous. Much of the seasoning will melt off.)
- Brush it all over with the melted marmalade mixture. (If desired you can save some to brush it with periodically during the last part of the roasting period.)
- Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
- Cover with foil and let stand for 10 minutes before lifting off onto a serving plate. (This helps the meat to relax and any juices to be reabsorbed into the meat.)
- Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
- Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
- Whisk in the flour and stock mixture, whisking constantly.
- Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
- Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.
Orange Glazed Pork Roast
Tender and succulent Pork Loin Roasted with a tangy Marmalade, grainy mustard and Rosemary Glaze! A wonderful joint to serve for a holiday meal or for entertaining!
Ingredients
- 3 pounds (1.5 k) boneless, skinless pork loin roast
- vegetable cooking spray
- 1 1/2 tsp coarsely ground black pepper
- 1/2 tsp fine sea salt
- 1 cup (325g) orange marmalade
- 2 TBS grainy Dijon mustard
- 2 tsp fresh or dried rosemary leaves
- 2 TBS plain flour (all purpose)
- 2 cups (480ml) chicken broth
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil.
- Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary.
- Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin.
- Brush it all over with the melted marmalade mixture.
- Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
- Cover with foil and let stand for 10 minutes before lifting off onto a serving plate.
- Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
- Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
- Whisk in the flour and stock mixture, whisking constantly.
- Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
- Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.
Did you make this recipe?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
With last Saturday being just prior to Thanksgiving I baked a ham for the family to enjoy. My sister was going to be cooking a turkey dinner on the Sunday, so I wanted to give her a day off ahead of the big day to just relax and let someone else do the cooking. Nobody was complaining!
In any case, I ended up with a quantity of leftover baked ham to use up. I did give my sister a goodly amount to take home, and I also took some over to my next-door neighbor, but I still had a fair bit to use up myself.
- 3/4-pound (340g) russet potatoes, peeled and cut into 1/2 inch cubes
- 4 ounces (115g) baked ham, diced
- 1/2 medium onion, peeled and diced
- 1 TBS honey mustard, divided
- 2 large eggs
- salt and black pepper to taste
- 1 TBS ghee or cooking oil
- Heat half of the ghee/oil in a skillet over medium high heat. Add the ham and onion. (I used ghee because I have it. I make my own ghee. It is relatively simple to make.)
- Cook, stirring frequently, until they begin to caramelize. Stir in1/2 TBS of honey mustard. Cook for about a minute longer and then scrape into a bowl. Set aside. (No need to keep warm as you will be reheating it briefly with the potatoes.)
- Heat the remaining ghee/oil in the skillet. Add the potatoes. Season lightly. Toss to coat in the fat. Cover and cook over medium heat until almost cooked through, about 8 minutes or so. (They should be al dente and just starting to brown.)
- Uncover and continue to cook until they are fork tender and golden brown. Stir in the remaining mustard.
- Preheat the oven to 400*F/200*C. gas mark 6. Have ready a 1qt (1-litre) baking dish.
- Add the ham and onions back to the skillet and heat through. Spoon into a baking dish. Make two hollows in the potato mixture and crack an egg into each. (I used the back of a spoon to make two shallow hollows, just the right size to hold each egg.)
- Roast in the preheated oven for 10 to 15 minutes, or until the eggs are done to your preference. (It is really hard to tell when they are done but still soft. They seem jiggly all the way through. You can prick with a toothpick to check on the yolks.)
- Serve immediately.

Ham, Egg & Potato Bake
Onions, potatoes and ham, browned to caramelized perfection, seasoned with some honey mustard and then baked with eggs. The perfect weekend breakfast, or a simple weeknight supper. Cook times are subjected and vary according to your own preferences.
Ingredients
- 3/4-pound (340g) russet potatoes, peeled and cut into 1/2 inch cubes
- 4 ounces (115g) baked ham, diced
- 1/2 medium onion, peeled and diced
- 1 TBS honey mustard, divided
- 2 large eggs
- salt and black pepper to taste
- 1 TBS ghee or cooking oil
Instructions
- Heat half of the ghee/oil in a skillet over medium high heat. Add the ham and onion.
- Cook, stirring frequently, until they begin to caramelize. Stir in1/2 TBS of honey mustard. Cook for about a minute longer and then scrape into a bowl. Set aside.
- Heat the remaining ghee in the skillet. Add the potatoes. Season lightly. Toss to coat in the fat. Cover and cook over medium heat until almost cooked through, about 8 minutes or so.
- Uncover and continue to cook until they are fork tender and golden brown. Stir in the remaining mustard.
- Preheat the oven to 400*F/200*C. gas mark 6. Have ready a 1qt (1-litre) baking dish.
- Add the ham and onions back to the skillet and heat through. Spoon into a baking dish. Make two hollows in the potato mixture and crack an egg into each.
- Roast in the preheated oven for 10 to 15 minutes, or until the eggs are done to your preference.
- Serve immediately.
Did you make this recipe?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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