How to make it

  • For the butter mixture; mix two tablespoons of each herb, the garlic and one tablespoon of salt and 1/2 teaspoon pepper. The remaining herbs, salt and pepper use for the breadcrumb mixture.
  • Follow the remainder of the directions above and bake in a 325degree oven for 45-55 minutes, or until the crumbs get golden brown and the chicken juices run clear. I had to turn my heat up for the last 10 minutes or so to get my chicken toasty.
  • Carolina Coconut Rice
  • Pour coconut milk into a casserole or heavy bottom pot and bring to a simmer, and then add the rice, onion, tomato, and salt. Cover tightly with a lid or double thickness of foil, and put into an oven for about 30 minutes until the liquid is absorbed and the rice is tender. Taste carefully for seasoning, and gently fluff rice with a two forks and serve.
  • I didn’t sit down to eat till late, but a light salad to go with the meal would have been perfect.

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