Cool.  I'll still post some fish recipes, because we eat a lot of it, and I've found some REALLY GOOD ones lately.  I found this chicken one the other day, which works well with a firmer fish too...I guess it's kind of Italian-y, but still really good.


BAKED CHICKEN BREASTS WITH PARMESAN-GARLIC CRUST

1 cup bread crumbs
1/2 cup grated Parm cheese
3 garlic cloves
2 TBSP extra-virgin olive oil (EVOO)
1/2 tsp salt
pepper
4 boneless skinless chicken breasts (6 - 7 oz each), trimmed OR 4 small/2 large salmon (or other med - firm fish)
1/4 cup minced fresh basil or 1 - 2 tsp dried basil
1/4 cup mayonaise
lemon wedges for serving

Adjust oven rack to upper-middle position and heat oven to 425 degrees.  Combine bread crumbs, Parm, garlic, oil, salt, and pepper to taste in bowl

Pat chicken/fish dry with paper towels and transfer to 13 by 9-inch baking dish.  Combine basil and mayo in small bowl and spread mixture evenly over chicken.  Sprinkle breat-crumb mixture over mayo, pressing lightly to adhere.

Bake until crumbs are golden brown and instant-read thermometer inserted in thickest part of chicken register 160 degrees (or cut a piece and make sure there's no pink), 18 - 22 minutes.  For fish, cook according to the type of fish, on average 10 minutes per inch of thickness (I think, anyway!  I just normally wait until it flakes with a fork).  Serve with lemon wedges.

Enjoy!