Recipes
Second course
Chicken second courses
In the midwest, we bake chicken (with lime, spices and garlic)

In the midwest, we bake chicken (with lime, spices and garlic)

Chicken second courses

Baking

Julie Goree (now JG Pettit) wrote this recipe down for me on a recipe card when we were in junior high (junior high is the middle school of the Midwest). She had gotten these cute recipe cards that said "kissin' wears out cookin' don't" on a reproduction of a Pennsylvania Dutch painted wall medallion. I think that Julie, our mutual friend Carol Ekholm, and I exchanged our best recipes. I still make this recipe and Julie's recipe for Oatmeal Bread. I serve the chicken with Mollie Katzen's Baked Stuffed Potatoes (lightened up with greens and no mayo) and a green salad. It's a very nice, modest recipe that wears well. You can tinker with the seasonings if you like. It is good cold or at room temperature and can easily be multiplied to feed a crowd.