No, I have not fallen off the face of the Earth.  I have been incredibly busy lately both with traveling for residency interviews and then baking, baking and baking the past few days!  I have been in the kitchen almost non-stop (except for sleep of course) for nearly 48 hours.  Thankfully my holiday goody packages are almost finished and nearly ready to be distributed.  This means I have A LOT of recipes to update the blog with very, very soon.  Stay tuned for that!

Now, onto the food!  A month or so ago I had a string of new recipes I tried that, while good, really did not meet my expectations or their full potential.  This is one of them.  The first time I tried it, the coating on the chicken came out anything but crispy and a very unattractive white color.  Definitely not blog-worthy.  However, the taste was good enough that I knew it was worth trying again with a few changes to make it great.  All I really did differently this time was to toast the Panko bread crumbs before coating the chicken, but it made all the difference in texture, appearance and taste.  This is a very simple meal, perfect for throwing together after a long day.  Yum!

Recipe Rewind: tried and true favorites I’ve made recently
Chicken Marsala

Crispy Yogurt Chicken


2 cups Panko bread crumbs

chicken legs (or thighs), bone-in

kosher salt

2 cups plain, unflavored yogurt

3 cloves garlic, minced

fresh parsley, finely chopped (to taste)

juice of one lemon




Preheat the oven to 350° F. 


In a medium-size nonstick skillet, heat Panko bread crumbs over medium-high heat.  Stir occasionally and cook until lightly browned, 5-8 minutes.  Set aside.


Rinse chicken legs and pat dry.  Sprinkle with kosher salt.


In bowl, combine plain yogurt, minced garlic, chopped parsley, and lemon juice.  Mix to combine.  Add the toasted bread crumbs to a pie plate and season with a bit of salt.


Butter a baking dish.  With tongs, coat a chicken leg in the yogurt mixture.  Then dip into the bread crumbs, turning to coat thoroughly.  Place in the prepared baking dish.  Repeat with remaining pieces of chicken.  Top each piece of chicken with a pat of butter.  Cover the baking dish with foil and bake for 1 to 1 ¼ hours, removing the foil for the last 20 minutes.  

Source: adapted from The Pioneer Woman