Recipes from Today’s Show: Parmesan Chicken Dinner

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TODAY on MHTV @ 11:30 a.m. ET: Growing up we had a family friend who made the BEST baked chicken. The combo of the flavors and texture was so good, I eventually riffed on it and came up with my own version. A tangy homemade marinade with oregano, red pepper and garlic adds lots of flavor to the meat while parmesan and romano cheeses are mixed with the breadcrumbs, giving the chicken a crunchy, golden coating. Round out the meal with sides of kid-friendly “pinky” pasta and a cucumber, red onion and dill salad. More from the show.

Get the recipes from this episode:

Baked Crisp Parmesan Romano Chicken

Pinky Pasta

Cucumber, Red Onion, and Dill Salad

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel. And be sure to check out the all-new series “Martha Bakes” on Mondays at 11 a.m. ET.

  • Marcy March 28, 2011 at 1:07 pm

    Ms. Lucinda,

    I love the show! I noticed that on the show you mentioned some frugal tips for using left over bread heels to make bread crumbs. I was hoping that you can provide further instructions on how to season and safety store the crumbs, as well how long one should keep them. I also appreciate the tip you gave for using the leftover herbs for soups. I love tips like these. I hope that in the future you can give more tips for getting the most out of ingredients especially for kitchen staples.

  • C.J. Bush March 28, 2011 at 1:23 pm

    I really like your recipes and website BUT when printing your recipes, the print is so small, I have trouble reading it. I have tried a way to enlarge the print but have been unsuccessful in doing so. Can the print be enlarged from your end before you post. Senior citizens would especially appreciate this.

    Mad Hungry Fan

  • Lexy Lawrence March 28, 2011 at 2:13 pm

    To C.J.Bush:
    There is no reason for any changes to be done on Lucinda’s part. Please try this:

    Click on your “print preview”. When it previews the page the will see at the top “100%”. Click or arrow to 125% and the page print gets bigger. Thn just hit “print” and you will have enlarged print. This works on any computer page for enlarging the print.

  • sharon March 28, 2011 at 4:20 pm

    WHAT have you done to the website? Why the change? What is up with trying to save a recipe and it goes to “shopping list”? Finally, where are all the recipes that I saved in the past? How do I access them? Is this just change for the sake of change? It sure is not for the better!

  • Mary March 28, 2011 at 6:00 pm

    I am so upset too Sharon. I have emailed MS tech staff several times and am not getting any help. Doesn’t someone test this….???????

  • Lucinda Scala Quinn March 29, 2011 at 9:36 am

    Hello: I am following through with the MSLO tech staff. Please be patient and thanks for the support. I am so sorry for the frustrations.
    BEst, LSQ

  • Mimi March 29, 2011 at 10:10 am

    Back to the recipes — made the chicken last night with ingredients on hand. Again, it was perfect. Can’t go wrong with a recipe from a recipe developer!

  • Sam Holland March 29, 2011 at 6:30 pm

    Hi Everyone,

    Unfortunately had to temporarily stop the ability to save to your collection.

    BUT you can still access your saved collection by signing in on the homepage, and going to “My Collections.”

    They’re working hard to get “saving” back as soon as possible!

    Thanks and please let me know if you have any questions.

    Sam, MH Digital Editor

  • Pam March 29, 2011 at 6:34 pm

    Hello, I was wondering if I missed something but I thought I saw Lucinda add chopped garlic to the bread crumbs…am I wrong?..the recipe does not call for this…maybe I just imagined this.

  • Kelli March 29, 2011 at 7:25 pm

    I have to tell you I could not wait to make this chicken- I marinated it for about 4 hours today-this was awesome chicken!!!!!!!!!!!!! I did use progresso seasoned bread crumbs though – a definate addition to my fav recipes! Will definately use this one often!
    For myself I used hot sauce on top but only because I love hot sauce on everything- My son and husband inhaled it!

  • William H. Stoneman March 30, 2011 at 12:31 pm

    Used skinless chicken thighs…the best part of the bird. Wonderful dish and so easy. Thanks!

  • Alicia April 1, 2011 at 7:20 pm

    Oh my goodness, this is the best chicken I have ever made. I just used chicken thighs and drumsticks and they turned out awesome.

  • Vera April 2, 2011 at 5:36 pm

    I’m looking forward to preparing all three of these recipes! I love all the ideas you give us for chicken and pasta and salads, and now that I think about it, everything!

    Reading through the Pinky Pasta recipe, it calls for 1 tablespoon of butter, but I don’t see where it is used. Do you mix it in at the end when you combine the sauce and pasta?

  • lily April 4, 2011 at 11:18 pm

    I want more info about the bread crumbs what kind of bread to use and what you mean by drying it. Great show!!!

  • Jamie Homie May 12, 2011 at 3:23 pm

    OMG! Seriously, deliciousness. I only had panko bread crumbs in the house, but loved it! AND, better the next day if you ask me…YUM!

  • Sue July 16, 2011 at 8:57 pm

    Absolutely delicious chicken, and an excellent, accurate, and easy to follow recipe. Thank you!

  • Sue July 16, 2011 at 8:58 pm

    Oops,meant to mention: I used Progresso Italian breadcrumbs instead of fresh, and it came out just delicious.

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