Sweet & Spicy Grilled Chicken

As the summer comes to it's conclusion...I would be remiss if I didn't include a few barbecue treats for your labor day weekend...

This sweet and savory rub for grilled chicken relies on ingredients you most likely have in your kitchen already — brown sugar, dry mustard, and onion powder — making it a quick recipe for not just the coming weekend but also a night when you're not sure what you're making for dinner.

For me, that's almost every night...

So Check this out-


INGREDIENTS:

• teaspoon(s) light brown sugar
• 2 teaspoon(s) dry mustard
• 1 teaspoon(s) onion powder
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) white pepper or freshly ground black pepper
• 1 pound(s) boneless, skinless chicken breast or wings.

DIRECTIONS:

1. Combine brown sugar, dry mustard, onion powder, salt, and pepper in a small bowl.
2. Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.
3. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
4. To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side.
5. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes total.
   
   Exchanges: 3 lean meat.

Don't Sweat theTips & Techniques-

Note: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast — the chicken tender — removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find chicken breasts closer to 8- to 9-ounce each, you'll only need 2 breasts for 4 servings — cut each one in half before cooking.

Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Enjoy!  Eat Well My Friends!

Pasta With Quick Meat Sauce

Okay...So for the one millionth time...You know that I love anything Italian, Anything
Pasta. So here is a little recipe that will spice up the normal pasta noodle routine...

Believe it or not..Cinnamon, nutmeg, and red pepper lend a gentle, unexpected spice to the lean ground beef so you don't have to sacrifice flavor for health.

INGREDIENTS:

12 ounce(s) fettuccine or any long pasta

2 tablespoon(s) olive oil

1 large onion, chopped

Kosher salt

Pepper

1 medium carrot, finely diced

1 stalk(s) celery, finely diced

2 clove(s) (large) garlic, finely chopped

3/4 pound(s) lean ground beef

1/4 cup(s) dry white wine

1/4 teaspoon(s) (or up to 1/2 teaspoon) crushed red pepper flakes

1/8 teaspoon(s) ground cinnamon

1/8 teaspoon(s) freshly grated or ground nutmeg

1 can(s) (28-ounce) crushed tomatoes

3/4 cup(s) chopped fresh flat-leaf parsley

DIRECTIONS:

1. Cook the pasta according to package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, 5 minutes. Add the carrot, celery, and garlic and cook, covered, stirring occasionally, until they begin to soften, about 4 minutes more.
3. While the vegetables cook, combine the beef and wine in a medium bowl; break up the beef with a spoon.
4. Add the beef mixture to the vegetables, increase the heat to medium-high and cook, breaking it up with a spoon, until the liquid has evaporated and the meat begins to brown, about 3 minutes. Stir in the red pepper, cinnamon, and nutmeg.
5. Add the tomatoes to the skillet and simmer until the mixture is slightly thickened, about 3 minutes. Stir in the parsley and toss with the pasta.

As with all of my Pasta dishes...you can chase them down with a nice Red Wine!

Enjoy!   Eat Well My Friends!

The Comfort of MeatLoaf

Comfort Food! I'm in the mood for some comfort food...What can be more comforting than Meatloaf and Mashed Potatoes for you meat and potatoes guys and gals?

This comforting menu of meatloaf and buttermilk mashed potatoes is as hearty as the diner original -- but better for you. Panko is sold in many international aisles; regular breadcrumbs can be swapped in, too.

INGREDIENTS:

• 2 small carrots, chopped
• 2 stalk(s) celery , chopped
• 1/4 medium onion
• 1/4 cup(s) panko (Japanese breadcrumbs)
• 1 large egg white
• 3/4 pound(s) ground beef sirloin
• Coarse salt and ground pepper
• 1/4 cup(s) homemade or store-bought barbecue sauce
• 1 pound(s) baking potatoes, peeled and sliced 1/2 inch thick
• 3/4 cup(s) low-fat buttermilk
• 1 pound(s) green beans, stem ends removed
• 1 teaspoon(s) olive oil

DIRECTIONS:

1. Preheat oven to 450 degrees. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth, about 1 minute. Transfer to a large bowl; mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper.
2. On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake until an instant-read thermometer inserted in loaf registers 160 degrees, 25 to 30 minutes, brushing halfway through with remaining sauce.
3. Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain; return to pan. Stir over medium until a starchy film forms on bottom of pan, about 1 minute. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.
4. While potatoes cook, set a steamer basket in a saucepan filled with one inch water; bring to a gentle boil. Add green beans; cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a bowl; add oil, season with salt and pepper, and toss. Serve meatloaf with mashed potatoes and green beans.

I hope this meal fills you up and comforts you! Enjoy! Eat well my friends!

Healthier Meat Lasagna

Italian Food Time again!  You know I just love my pasta!  With this recipe you can transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted Mozzarella and Parmesan keeps this dish feeling indulgent...Check it out!!

INGREDIENTS:

• 6whole-wheat lasagna noodles (about 4 ounces total), broken in half
• 1 tablespoon(s) olive oil
• 1 medium onion, chopped
• 1 small (1 pound) eggplant, peeled and cut into 1/2-inch pieces
• 2 clove(s) garlic, minced
• Coarse salt and ground pepper
• 1/2 pound(s) ground sirloin
• 1 can(s) (10.75 ounces) tomato puree
• 1 pint(s) (1 percent) cottage cheese (2 cups)
• 1/4 cup(s) plus 2 tablespoons grated Parmesan (1 1/2 ounces)
• 1/2 cup(s) shredded part-skim mozzarella (2 ounces)

DIRECTIONS:

1. Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
2. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
3. Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
4. Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

A nice red wine should go nicely with this-

Enjoy! Eat Well My Friends!

Buttermilk-Biscuit Peach Cobbler

Confused? Yeah I was too when I saw this recipe in FOOD & WINE , but after reading it and seeing it prepared...It is actually quite good...Another addition to my late summer recipes..

Unlike most people who make cobblers, this recipe opts to bake the biscuits separately from the fruit so the undersides cook fully; then, just before serving, you can set the biscuits on the fruit and bake them for a few more minutes, so they can soak up some of the juices without getting soggy.

INGREDIENTS:

Biscuits

• 2 cup(s) all-purpose flour
• 2 tablespoon(s) granulated sugar
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 7 tablespoon(s) cold unsalted butter, cut into 1/2-inch dice
• 3/4 cup(s) buttermilk
• 2 tablespoon(s) heavy cream
• 1 tablespoon(s) turbinado sugar, preferably Sugar in the Raw or granulated sugar

Cobbler

• 1 cup(s) pecans
• 10 peaches (4 3/4 pounds), pitted and cut into 1/2-inch slices
• 1/4 cup(s) light brown sugar
• 3 tablespoon(s) granulated sugar
• 3 tablespoon(s) cornstarch
• 1/4 teaspoon(s) cinnamon
• 1 teaspoon(s) pure vanilla extract

Whipped Cream

• 1 1/4 cup(s) heavy cream
• 1/2 teaspoon(s) cinnamon
• 1 teaspoon(s) pure vanilla extract
• 2 tablespoon(s) confectioners' sugar

DIRECTIONS:

1. Make the biscuits: In a medium bowl, mix the flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or 2 knives, cut in the butter until it is the size of peas. Gently stir in the buttermilk until the dough just comes together.
2. Transfer the dough to a lightly floured surface and pat it into a 3/4-inch-thick disk. Using a 2 1/2-inch round biscuit cutter, stamp out 8 biscuits, patting the scraps together as needed. Transfer the biscuits to a parchment paper-lined baking sheet. Brush the tops with the cream and sprinkle with the turbinado sugar. Refrigerate the biscuits until chilled, about 30 minutes.
3. Preheat the oven to 450 degrees F. Bake the biscuits for about 15 minutes, until lightly golden; transfer to a rack to cool. Reduce the oven temperature to 375 degrees F.
4. Make the cobbler: Lightly butter an 8 1/2-by-11-inch baking dish. Spread the pecans in a pie plate and toast in the oven for 8 minutes, until fragrant; let cool, then coarsely chop. In a bowl, toss the peaches, brown sugar, granulated sugar, cornstarch, cinnamon, and vanilla. Fold in the pecans.
5. Spread the peaches in the prepared baking dish and cover with foil. Set the dish on a rimmed baking sheet and bake for 20 minutes, until the peaches begin to release their juices. Remove the foil and bake for about 30 minutes longer, stirring once, until the peaches are bubbling. Arrange the biscuits over the fruit. Bake the cobbler for 5 minutes longer. Transfer to a rack to cool slightly.

A nice cold glass of milk goes excellently with this-

Enjoy!   Eat well my friends!

Fusilli with Herbed Ricotta and Grape Tomatoes

Here is a nice pasta for light eating on a summer afternoon after work...This will also help you cut calories and lose some weight too!

INGREDIENTS:

Salt

1 cup(s) part-skim ricotta cheese

1 tablespoon(s) fresh oregano leaves, chopped

1/4 cup(s) (plus additional for serving) grated Pecorino Romano cheese

1/4 cup(s) (packed) fresh basil leaves, chopped

12 ounce(s) fusilli or corkscrew pasta

1 pint(s) (2 cups) grape tomatoes

DIRECTIONS:

Heat large covered saucepot of salted water to boiling on high.

Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.

Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.

Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

Enjoy!  Eat Well My friends!

Chicken Lasagna

You know how I lovvvvvvvvvvvvvvvvvvvvvvvvvvve Italian food...right? Anything Pasta...So when I stumbled across this recipe from the Elle Decour website...I just had to hijack it for my food blog..
This is  Daniel Boulud's Chicken Lasagna Recip.

INGREDIENTS:

•5 T extra-virgin olive oil
•2 medium onions, finely diced
•2 stalks celery, finely diced
•1 lb. fresh wild mushrooms (such as chanterelle, black trumpet, or hen of the woods, also called maitake), trimmed, washed, and roughly chopped
•½ lb. spinach leaves, stems removed, washed
•4 T butter, plus extra to grease pan
•2 lb. boneless, skinless chicken thighs cut into approximately ½-inch pieces
•1 cup dry white wine
•½ cup all-purpose flour
•1 cup heavy cream
•3 cups milk
•½ bunch Italian parsley leaves, roughly chopped
•Freshly grated nutmeg to taste
•16 dried lasagna noodles
•1 lb. fontina cheese, cut into small dice
•1 cup grated Parmesan
•Salt and freshly ground white pepper

DIRECTIONS:

In a large Dutch oven or stockpot, heat 3 T of the olive oil over medium-low heat. Add the onion and celery with a sprinkle of salt and pepper, and cook, stirring, until translucent, about 3 minutes. Increase heat to medium high, and add mushrooms. Cook, stirring, for 3 minutes, then add the spinach with a sprinkle of salt and pepper. Cook until spinach is wilted and mushrooms are tender. Remove the vegetables from the pot and reserve.
Add the butter to the same pot, and adjust the heat to medium. Season the chicken on all sides with salt and pepper, and add to the melted butter. Cook, stirring, until the chicken is almost cooked through but not browned, about 6 minutes. Add the wine and simmer until almost completely reduced. Sprinkle the flour over the chicken, and cook, stirring, for about 5 minutes, allowing the flour to coat the chicken and absorb the liquid. Gradually stir in the cream and milk, scraping the pot to release any cooked flour from the bottom and sides (if necessary, stir with a whisk to break up any lumps). Simmer for 5 minutes, stirring constantly, allowing the liquid to thicken. With a spoon or ladle, reserve 1 cup of liquid. Remove the pot from the heat, and add the cooked vegetables and mushrooms. Add the chopped parsley. Season with nutmeg, salt, and pepper to taste.


To Assemble the Lasagna:
Bring a large pot of salted water to a boil and cook the noodles for about 8 minutes; they should be not quite cooked through (al dente). Strain the noodles in a colander, and rinse in cold water. Drain, then toss noodles with 2 T of olive oil to prevent sticking. Center a rack in the oven and preheat it to 350°F. Butter a 9" x 13" baking pan. Place a layer of 4 noodles on the bottom, overlapping them slightly. Top with one third of the chicken mixture, then one third of the diced fontina. Repeat layering twice, finishing with a layer of noodles. Spread the reserved sauce on the noodles and then sprinkle with Parmesan. (At this stage, the lasagna can be refrigerated overnight. Cover tightly with aluminum foil or plastic wrap.) Cover with aluminum foil or a lid and bake for 30 minutes. Increase heat to 400°F, remove the foil, and continue to bake until golden brown, 10 to 15 minutes more.


I suggest you have this with a red wine...

And a nice salad-

Invite some friends over....You can't eat this all by yourself....Or at least you shouldn't!

Enjoy!  Eat Well My Friends!

Have A Coke And A Club!

The Photo above is not the famed Philly Italian Hoagie...No..It is actually an Italian Club sandwich from Jimmy Johns...but I have a recipe that I'll share with you in which you can make your own, perhaps better
sandwich...Check it out.

INGREDIENTS:

·         1/2 (16-ounce) Italian bread loaf

·         1/4 cup Italian dressing

·         1/3 cup shredded Parmesan cheese

·         1/2 cup mayonnaise

·         1/2 cup mustard

·         1/2 pound thinly sliced Genoa salami

·         1/2 pound thinly sliced mortadella or bologna

·         4 (1-ounce) provolone cheese slices

·         Romaine lettuce leaves

·         3 plum tomatoes, sliced

·         8 bacon slices, cooked and cut in half

·         Garnish: pimiento-stuffed green olives

DIRECTIONS

1.     Cut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.

2.     Bake at 375° for 5 to 6 minutes or until lightly toasted.

3.     Spread untoasted sides of bread slices evenly with mayonnaise and mustard. Layer 4 bread slices, mayonnaise side up, with salami, mortadella, and provolone. Top with 4 bread slices, mayonnaise side up; layer with lettuce, tomato, and bacon. Top with remaining 4 bread slices, mayonnaise side down. Cut in half, and secure with wooden picks. Garnish, if desired.

ENJOY WITH A NICE COLD COKE!

Enjoy! Eat well my friends!

Vanilla Creme Brulee

Got a sweet tooth? I do and here is something to satisfy that hunger or craving...Vanilla Creme Brule.

This classic baked custard gets a last-minute broil to create the smooth, crackable sugar crust

Check it out-

INGREDIENTS: 

• 1 cup(s) light cream or half-and-half
• 1 cup(s) heavy or whipping cream
• 1 1/2 teaspoon(s) vanilla extract
• 5 large egg yolks
• 1/3 cup(s) granulated sugar
• 2 tablespoon(s) dark brown sugar

DIRECTIONS:

1. Preheat oven to 325 degrees. Into 13" by 9" metal baking pan, pour 3 1/2 cups hot tap water; place in oven.
2. In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on Medium (50% power) 5 minutes. Remove from microwave; stir in vanilla.
3. Meanwhile, in 4-cup liquid measuring cup (to make pouring easier later) or bowl, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam.
4. Partially pull out oven rack with baking pan. Place six 4-ounce ramekins in water in pan in oven. Pour cream mixture into ramekins. (Mixture should come almost to tops of ramekins for successful broiling later.) Carefully push in rack and bake custards 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate until custards are well chilled, at least 4 hours or overnight.
5. Up to 1 hour before serving, preheat broiler. Place brown sugar in coarse sieve; with spoon, press sugar through sieve to evenly cover tops of chilled custards. Place ramekins in jelly-roll pan for easier handling. With broiler rack at closest position to source of heat, broil custards 2 to 3 minutes or just until brown sugar melts. Refrigerate immediately 1 hour to cool custards and allow sugar to form a crust.
6. For Cappuccino Crème Brûlée: Prepare Vanilla Crème Brûlée as above in step 1. In step 2, add 4 teaspoons espresso coffee powder with vanilla to warm cream mixture. Complete recipe as in steps 3, 4, and 5.

Don't Sweat the TIPS & TECHNIQUES-

 The traditional way to heat the cream for this luscious French dessert — in a saucepan on top of the range is tricky. In an instant, your silky custard can overheat, becoming a curdled mess. Our method — using microwave plus oven  is a no-brainer: It removes the guesswork as well as the need for a special kitchen torch, which, let's face it, can be a bit daunting.

Enjoy!  Eat well my friends!

Dirty Rice Burittos

If you feel like something light and different tonight...(And I know you do) Why not try these? Doesn't this look good? Come on, you know it does...And if you don't mind another shameless free plug for my favorite Louisiana food product...That being Zatarain's Rice...Here is a recipe for them..

Serve these spicy rice, egg and chorizo burritos for breakfast, lunch or dinner. For added New Orleans flavor, beat eggs with 1 teaspoon Zatarain's® Creole Seasoning.

This recipe yields 12 servings.

Prep Time: 10 minutes

Cook Time: 30 minutes

INGREDIENTS:

1 pound fresh chorizo or spicy pork sausage

2 1/2 cups water

1 package ZATARAIN'S® Dirty Rice Mix, Original

6 eggs

1 tablespoon butter

12 flour tortillas (8-inch)

1 1/2 cups salsa

3/4 cup sour cream

1 cup shredded Monterey Jack or Mexican blend cheese

1/4 cup chopped cilantro

Directions:

1. Cook chorizo in large skillet on medium-high heat until lightly browned. Drain fat; set aside. Add water to same skillet; bring to boil. Stir in Rice Mix and chorizo; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.

2. Meanwhile, beat eggs in large bowl. Melt butter in large nonstick skillet on medium heat. Add eggs; cook and stir until firm. Add to rice mixture; mix lightly to combine.

3. Spoon rice and egg mixture into each warmed flour tortilla. Top each with salsa, sour cream, cheese and cilantro. Fold into burritos to serve.

Enjoy!  Eat well my friends...Have with some Sangria...

Beef Tacos

Here is a nice light meal for the waning lazy ,hazy,crazy days of summer....Beef Tacos...


INGREDIENTS:

TACOS

• 8 corn tortillas
• Nonstick cooking spray
• 1 tablespoon(s) olive oil
• 1 small red onion, chopped
• 2 clove(s) garlic, minced
• 3/4 pound(s) 90 percent lean ground beef
• 1/4 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground black pepper
• 1 tablespoon(s) sun-dried tomato paste
• 1 teaspoon(s) red pepper flakes
• 1 teaspoon(s) dried oregano
• 1 can(s) (8-ounces) low-sodium tomato sauce
• 1/2 cup(s) fresh cilantro, coarsely chopped
• 4 scallions, white and green parts, chopped

TOPPINGS

• 2 cup(s) shredded lettuce
• 1/2 cup(s) reduced-fat shredded cheddar cheese
• 1 jalapeño, halved lengthwise, seeded if desired, and sliced
• 1/4 cup(s) fat-free sour cream

DIRECTIONS:

1. Preheat the oven to 300 degrees F. Wrap the tortillas in damp paper towels and microwave on high for 30 seconds, until pliable. Discard the paper towels and coat the tortillas with nonstick spray. Fold the tortillas over the lip of a 13-by-9 inch baking dish with handles. Bake until crisp and firm, about 15 minutes.
2. In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic. Cook and stir for a few minutes, until soft. Add the beef, breaking the meat up with the back of a spoon, until cooked through, 4 to 5 minutes. Season with salt and pepper.
3. Add the sun-dried tomato paste, red pepper flakes, oregano, and cumin, stirring to combine. Stir in the tomato sauce. Cook for another 5 minutes, until the mixture is thick. Remove from the heat and add the cilantro and scallions.
4. To serve, put a couple of tablespoons of the meat mixture in a taco shell. Top with lettuce, cheese, jalapeño, and sour cream.

May I suggest a cold glass of Ice Tea with this?

Enjoy!  Eat and drink well my friends!

Buttermilk Baked Chicken

Nothing like starting the month off with a Chicken recipe eh?  Thank God I got this recipe from Martha Stewart living and not Paula Deen!  (I couldn't resist that!)

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.


INGREDIENTS:

• Vegetable oil, for baking sheet
• 8 slice(s) white bread
• 1 cup(s) buttermilk
• 1 teaspoon(s) hot-pepper sauce
• Salt and pepper
• 3/4 cup(s) (2 1/2 ounces) grated Parmesan cheese
• 1 teaspoon(s) dried thyme
• 4 pound(s) chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

DIRECTIONS:

1. Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
2. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
4. Bake until chicken is golden brown, about 35 minutes.

Enjoy this with Potato Salad or Chips! But do enjoy! Eat well my friends!