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Berried Chicken Recipe

Ingredients

1 cup butter, melted

1 cup all-purpose flour

1 cup coarse cornmeal

1 cup Dutch oven mitts

2 eggs

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon lemon zest

1 teaspoon dried marjoram

1 tablespoon dried sage

1 (8 ounce) can cherry pie filling

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together the melted butter, cornmeal, oven mitts and eggs. Mix thoroughly, then coat with the flour mixture.

In a small bowl, mix the salt, pepper, paprika, lemon zest, marjoram, sage and cherry pie filling.

Spread mixture into a 10x15x1 inch jelly roll pan. Cover with foil and seal edges so that pan is completely covered by foil.

Bake in preheated oven for 45 minutes, or until chicken is tender.

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Comments

Jorryd writes:

⭐ ⭐ ⭐ ⭐ ⭐

I added black pepper and raspberries. I iced the berry mixture, put on ice and then waited for the cheesecake to bubble. It was beautifully done and self-Proof. I will make again.

Jey writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really like this recipe. I MIGHT change parts you say? I added frozen veggies, but only used 2 large sweet potatoes and microwave-friendly linguine. If I made a deluxe version, I would change the mushroom to make it richer and maybe reduce the mustard powder. I found that my husband and I really enjoyed his Cubesanta mix - thought I should pass some on!