xiaoxl/recipe_data huggingface dataset:
Italian Pasta Salad With Tomato Mayonnaise


Ingredients:
bow tie pasta, Italian plum tomatoes, red bell pepper, green bell pepper, sweet onion, fresh parsley, sliced ripe olives, light mayonnaise, salt

Directions:
Cook pasta to desired doneness as directed on package.  Drain; rinse with cold water to cool.
In large bowl, combine cooked pasta and all remaining salad ingredients; mix well.
In small bowl, combine all tomato mayonnaise ingredients; blend with wire whisk until well blended.  Pour mayonnaise over salad; stir gently to coat.  If desired, garnish with additional parsley.
Red Snapper with Athenian Sauce
Category: world-cuisine
By wmac

Greek-inspired pan-fried seasoned fish is topped with 'Athenian sauce.' You can use any type of fish. The key to this dish is that the fish and the sauce are cooked separately. Serve over rice or pasta.

Ingredients:
1 large green bell pepper, diced
1 medium ripe tomato, diced
1 medium yellow onion, diced
4 ounces Greek extra-virgin olive oil
4 ounces pitted kalamata olives, sliced
2 ounces lemon juice
1  green onion, chopped
1 tablespoon capers
1 tablespoon minced fresh garlic
1 tablespoon sugar
½ tablespoon salt
½ tablespoon ground black pepper
2 ounces Greek extra-virgin olive oil
4 (10 ounce) fillets red snapper
2 ounces Greek seasoning
1 (8 ounce) package feta cheese
¼ cup chopped fresh parsley, or as needed

Directions:
Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm. Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes. Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 fillets

Calories: 961.9
Fat: 66 g
Saturated fat: 16.1 g
Carbohydrates: 21.6 g
Sugars: 8.9 g
Dietary fiber: 3.3 g
Protein: 68.3 g
Cholesterol: 153.2 mg
Sodium: 4132.5 mg
Lemon Drop Blueberry Scones
Category: bread
By Sabrina

I have no idea where I originally found this blueberry scone recipe, but it's always a huge hit and so easy to make!  So many people have asked for the recipe that it's too good not to share.

Ingredients:
2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
1 teaspoon lemon zest
½ teaspoon baking soda
¼ teaspoon salt
1 cup lemon yogurt
¼ cup melted butter
1  large egg
1 cup fresh blueberries
½ cup confectioners' sugar
1 tablespoon lemon juice
½ teaspoon lemon zest

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet. Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl. Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture. Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet. Bake in the preheated oven until lightly browned, 15 to 18 minutes. Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth. Drizzle glaze over warm scones and serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 14 scones

Calories: 157.6
Fat: 3.9 g
Saturated fat: 2.2 g
Carbohydrates: 27.7 g
Sugars: 13.3 g
Dietary fiber: 0.8 g
Protein: 3.3 g
Cholesterol: 22.3 mg
Sodium: 197 mg
Peanut Butter and Banana S'mores


Ingredients:
marshmallows, graham crackers, peanut butter, bananas

Directions:
ROAST marshmallows until lightly browned and melted inside.
SPREAD or top each of the 4 Honey Maid Honey Graham squares with 1/4 of the filling. Top each square with marshmallow.
TOP with fruit and second graham square; press top lightly to secure. Serve warm.
MICROWAVE DIRECTIONS:
Place 1 graham square on microwaveable plate. Top with filling and 1 marshmallow. Microwave on HIGH 15 to 20 sec. or until marshmallow puffs. Top with fruit and second graham square.
Diane's Baked Beans


Ingredients:
bacon, onion, ketchup, mustard, brown sugar, Worcestershire sauce

Directions:
Fry the bacon (I nuke it]; crumble and reserve 3 tablespoons grease.
Cook the chopped onion in the grease.
Mix the cooked onion, pork and beans, ketchup, mustard, brown sugar, and worcestershire.
Pour into a 1 1/2 quart baking dish, and bake at 350 degrees for 45 minutes.
Top with crumbled bacon and cook for 15 more minutes.
Chicken With Tomato Chocolate Sauce - Mole Style


Ingredients:
chicken breasts, coconut oil, tomato paste, harissa, tomato ketchup, almond butter, honey, cinnamon, allspice, garlic clove, water, salt, pepper

Directions:
In a non-stick skillet heat coconut oil. Fry chicken breasts until nicely browned, about 2 minutes per side. Season with salt and pepper to taste.
Add 1 teaspoon honey to the skillett, fry meat for 30 additional seconds per side.
Remove from skillet.
Saute minced garlic for 30-60 seconds.
Deglaze skillett with 1/4 cup water, add tomato paste, harissa, ketchup and remaining water, add cinnamon and allspice.
Stir in almond butter and chocolate, stir until smooth. Add more water, if too thick.
Return chicken breasts into skillet, with any juices that may have gathered on the plate.
Cover skillett and simmer on low heat for about 5 minutes or until chicken breasts are done.
Serve with rice and salad.
Sweet and Sour Chicken II
Category: world-cuisine
By sal

A one pan dish of chicken, bell pepper, water chestnuts, and pineapple with a soy sauce, vinegar, and brown sugar sauce. Serve this tasty, Asian-inspired dish over hot rice!

Ingredients:
1 (20 ounce) can pineapple chunks, juice reserved
¼ cup soy sauce
½ cup vinegar
¾ cup brown sugar
¼ cup all-purpose flour
1 ½  green bell peppers, diced
1 cup chopped celery
1 (8 ounce) can water chestnuts, drained and sliced
1 ½ pounds cooked chicken meat, cut into strips

Directions:
In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour, and stir until thickened. Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 418
Fat: 7.9 g
Saturated fat: 2.1 g
Carbohydrates: 53.2 g
Sugars: 42.4 g
Dietary fiber: 2.7 g
Protein: 33.3 g
Cholesterol: 94.2 mg
Sodium: 710.3 mg
Homemade Elderberry Gummy Vitamins
Category: desserts
By RainbowJewels

Kids love gummy vitamins, but they often contain artificial colors and flavors or other questionable ingredients. And if you have more than one child, those pricey bottles of vitamins don't last very long. This homemade version is easy to make and fun for your little ones.

Ingredients:
2 cups dried elderberries
2 cups distilled water
½ cup dried rosehips
½ cup dried hibiscus flowers
1 tablespoon grated fresh ginger
1  cinnamon stick
6  whole cloves
8 tablespoons grass-fed gelatin (such as Great Lakes®)
1 cup raw, local honey
12 ounces pureed strawberries

Directions:
Combine elderberries, distilled water, rosehips, hibiscus flowers, ginger, cinnamon stick, and cloves in a heavy saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, about 30 minutes. Strain mixture through a sieve into a bowl, squeezing all juice from berries. Discard solids. Return liquid to the saucepan over low heat. Sprinkle gelatin on top and whisk until dissolved. Remove from heat and let cool until mixture is warm but no longer hot. Stir in honey or pureed strawberries until dissolved. Immediately pour mixture into fun-shaped silicone molds a 9x13-inch baking pan lightly greased with coconut oil. Refrigerate until hardened, about 30 minutes. Remove gummies from molds or cut into pieces. Store in an airtight container in the refrigerator

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 30 gummy vitamins

Calories: 55.6
Fat: 0.1 g
Carbohydrates: 12.9 g
Sugars: 10.4 g
Dietary fiber: 1.2 g
Protein: 1.9 g
Sodium: 11.4 mg
RASPBERRY VINAIGRETTE


Ingredients:
raspberry vinegar, honey, Dijon mustard, red onion, poppy seed, black pepper

Directions:
Whisk together oil, vinegar, honey, jam, mustard, red onion, poppy seeds and pepper. Pour over salad and toss well.
Note: If desired, had 3-4 fresh raspberries in the vinaigrette.
Slow Cooker Spicy Chicken
Category: world-cuisine
By shmeya

I sometimes chop up a chipotle pepper and throw it in with some adobo sauce for a twist.  I don't measure spices, so my measurements are conservative.

Ingredients:
3  skinless, boneless chicken breast halves
½ (8 ounce) jar medium salsa
¼ cup tomato sauce
2 cloves garlic, minced
1 small red onion, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 pinch salt and fresh ground pepper to taste

Directions:
Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 3 servings

Calories: 152
Fat: 2.8 g
Saturated fat: 0.7 g
Carbohydrates: 7.1 g
Sugars: 3 g
Dietary fiber: 1.7 g
Protein: 24.4 g
Cholesterol: 60.8 mg
Sodium: 392.1 mg
Five Ingredient Caprese Chicken


Ingredients:
chicken breasts, roma tomatoes, mozzarella cheese, basil

Directions:
Start by pounding your chicken breasts thin between two pieces of plastic wrap. Trim off any fat.
Heat a nonstick skillet over medium-high.
Salt and pepper chicken breasts on both sides and place in hot skillet. Cook for about 4 minutes per side depending on how thick they are. You want to get some good browning on each side.
When chicken is cooked through drizzle with the balsamic syrup, top with the mozzarella and tomato. Turn off heat, put lid on and let the cheese melt for a minute of two.
Top with shredded Basil.
Serve with more balsamic syrup if desired.
Don's Zucchini Angle Hair "Pasta"


Ingredients:
garlic, tomatoes, parmesan cheese, zucchini

Directions:
Sauté mushrooms and onions until moisture is out of mushrooms and onions are translucent.
Add garlic and sauté another minute.
Add spiral cut zucchini and sauté for another 15 minutes.
Add Parmesan and mix well.
Top with fresh diced tomatoes and serve.
Rachael Ray's Garlicky Holy Guacamole!


Ingredients:
Hass avocadoes, garlic clove, plum tomato, yellow onion, coarse salt, corn tortilla chips

Directions:
Cut avocados in half around the pit.
Separate the halves.
Pop out pit with spoon, then scoop flesh of avocados into a bowl.
Squeeze the juice of a lemon over the avocados. (Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole.].
Add garlic, jalapeno, tomato, onion and salt to the bowl.
Mash and mix the ingredients into a chunky dip using a fork.
Serve with corn tortilla chips.
Tuna-Tomato Salad


Ingredients:
tomatoes, canned tuna, blue cheese, lemon, dried thyme, ground pepper

Directions:
Arrange the tomato slices on a plate.
Take the tuna out of the can and arrange on top of the tomato slices.
For the dressing: If you buy tuna packed in oil, use a few teaspoons of that from the can and add the lemon juice. Otherwise use any vegetable oil or even olive oil, (vegetable oil is obviously more budget friendly]  No need to add salt because the cheese is plenty salty.
Crumble the blue cheese on top of the tuna and tomato.  I used Roquefort, which is A-M-A-Z-I-N-G! But any strong blue cheese will work.
Dress the salad simply with the lemon and oil and sprinkle over the thyme and pepper.
Blue Cheese and Beef Meatballs
Category: main-dish
By sandra

Juicy meatballs with tasty bursts of blue cheese and onion. My own recipe, and my husband absolutely loves them.Good enough to eat alone. I personally think they would also be good in hoagie sandwiches.

Ingredients:
1 ½ pounds ground beef
1 cup fresh bread crumbs
2  eggs
4 ounces crumbled blue cheese
½ cup diced onion
¼ teaspoon ground black pepper
salt to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil. Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan. Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 22 meatballs

Calories: 321.4
Fat: 21 g
Saturated fat: 9.5 g
Carbohydrates: 5.7 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 26 g
Cholesterol: 147.2 mg
Sodium: 404 mg
Jamaican Cornmeal Pudding


Ingredients:
yellow cornmeal, all-purpose flour, brown sugar, coconut milk, mixed spice, salt, nutmeg, raisins, coconut milk, granulated sugar, cinnamon, vanilla

Directions:
Sift together flour and cornmeal.
Blend together sugar, salt, nutmeg, mixed spice and coconut milk.  Add to the cornmeal mixture, stirring until there are no lumps. Pour into a greased pan.
Coat raisins with a little flour and sprinkle into mixture. Sprinkle shredded coconut on top. Dot generously with butter or margarine. Bake in a moderately-hot oven 350F for 15 minutes or until set.
Combine all ingredients for the custard, and pour it  on top of the cornmeal pudding. Bake for another 30 to 45 minutesr or until set. Cool and serve.
Layered Bean Dip


Ingredients:
cream cheese, sour cream, mild green chilies, sharp cheddar cheese, monterey jack cheese, black olives, tomatoes, green onion, salsa

Directions:
In a large bowl, mix refried beans and taco seasoning, then spoon into a 13x9 baking dish.
In the now empty bowl, mix softened cream cheese and sour cream until smooth. Stir in the can of green chilis. If you like it spicier, you can also had a few drops of hot sauce at this point and stir well. Pour sour cream mixture on top of beans in baking dish and spread evenly.
Sprinkle the two shredded cheeses evenly over the top of dish. At this point, you can bake the dip at 350 for about 20 minutes or until bubbly. Serve the toppings in small dishes on the side. Personally, our family likes it cold, and it's easier to serve cold for parties.
If serving cold, top with layers of remaining toppings, cover and refrigerate until ready to serve, Allowing it to chill for at least 30 minutes will help to meld the flavors.
Serve with tortilla chips, pita chips or even sliced vegetables for dipping.
TIP: I slice the toppings like tomatoes and olives on a layer of paper towels so that the juices get soaked up, and then transfer the toppings to the dish after they have had a chance to drain. This helps to prevent the dip from getting "wet" while refrigerated.
Candied Espresso Walnuts


Ingredients:
sugar, instant espresso powder, ground cinnamon, kosher salt, walnut halves

Directions:
Preheat oven to 325°F
Spray large rimmed baking sheet with nonstick spray.
Whisk sugar and next 4 ingredients in small bowl.
Whisk egg white in large bowl until frothy. Add walnuts; toss to coat.
Sprinkle walnuts with espresso mixture and toss to coat.
Spread coated walnuts on prepared sheet in single layer.
Bake 5 minutes.
Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer.
Bake until walnuts are dry to touch, about 5 minutes longer.
Loosen walnuts from sheet again; cool on sheet.
DO AHEAD:
Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.
Lucy's Coffee Cake


Ingredients:
all-purpose flour, sugar, salt, baking powder, shortening, butter, eggs, milk, vanilla, orange, rind of

Directions:
In a bowl, combine flour, sugar, salt and baking powder., Cut in shortening and butter until mixture resembles coarse meal., Set aside 1/2 cup of the mixture of the crumb topping., In a seaprate bowl, beat eggs., Stir in milk, vanilla and orange peel until well-mixed., Beat in flour mixture until blended., Turn batter into a greased 8-inch square pan., Batter will be runny., Top with crumb topping., Bake at 350 for 35-40 minutes or until tester comes otu clean., Serve warm or cold.
New England Lobster Spread


Ingredients:
lobster meat, mayonnaise, chives, pepper

Directions:
in a small bowl combine all ingredients except for the crackers., Cover and chill  mixture for at lesst 2 hours., Serve on crackers.
Coconut Lime Tilapia


Ingredients:
lime juice, lime, basil, coconut oil

Directions:
Arrange fillets in a glass pan for microwave use.
In a pyrex cup thaw basil cubes in microwave and spread evenly over fish fillets.
Using the same cup melt the coconut oil just until it liquefies.
Add to the melted oil, lime juice and pour over fish.
Grate fresh ginger over top of fish and sprinkle with garlic salt.
Cover loosely. Microwave until fish is flakey, do not overcook! You will see the marinade boiling through the microwave window.
Save drippings from this dish, place fillets on 4 dinner plates and garnish with sliced lime.
Serve grapes leaves, two per plate each cut in half. Spoon drippings over them.
Serve with FAST NO Dairy Baked Potatoes "sour Cream"/Chive recipe 496899, the drippings taste good over the potatoes as well.
Shipwreck Dinner
Category: main-dish
By Bcsgibson

It's not pretty but, it's a tasty, busy-night, kid-friendly meal. It's not 'gourmet,' but it's hot filling and easy. The prep time is generally limited to how fast your can opener works and how hard it is to unwrap your meat. The big bonus is that it's a complete one-pot meal with no chopping, unless you want to.

Ingredients:
1 pound lean ground beef
1 (7.25 ounce) package macaroni and cheese mix
1 (14.5 ounce) can diced tomatoes
1 cup milk
1 cup frozen peas
1 cup frozen corn
1 teaspoon seasoned salt (such as LAWRY'S®), or to taste
1 cup shredded Cheddar cheese, divided

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir pasta and cheese mixture from the macaroni and cheese package into the beef. Add tomatoes, milk, peas, and corn to the beef mixture; stir. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the skillet and cook at a simmer until the noodles are tender, about 12 minutes. Season the dish with seasoned salt. Stir about half of the Cheddar cheese into dish to melt. Top with remaining cheese.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 636.2
Fat: 26.7 g
Saturated fat: 13.1 g
Carbohydrates: 55 g
Sugars: 14 g
Dietary fiber: 4.5 g
Protein: 42.9 g
Cholesterol: 116 mg
Sodium: 1107.9 mg
Pumpkin Walnut Muffins


Ingredients:
sugar, eggs, canned pumpkin, water, bread flour, baking powder, baking soda, ground cloves, cinnamon, nutmeg, salt, raisins, walnuts

Directions:
Mix together sugar, oil, eggs, pumpkin and water in a large bowl.
Sift together all dry ingredients and add to mixture.
Mix and add raisins and walnuts.
Let stand one hour at room temperature.
Place in greased muffin tins and bake at 400° for 15 minutes.
To freeze: when completely cool, place on cookie sheet and freeze uncovered, then place in plastic freezer bags.
Can just defrost when needed or microwave individual muffins for 20 seconds on high.
Pork Sinigang
Category: soups-stews-and-chili
By Robyn Michelle

Filipino soup cooked with pork. Serve with rice and for additional sauce, use soy or fish sauce. If you want to, you can add what Filipinos call gabi gabi, which is a small taro root.  When peeled they look like  potatoes. You can add 5 to 6 of them when you add the water and make sure they are cooked through. Take them out when they are cooked because they can get too soft.

Ingredients:
1 tablespoon vegetable oil
1 small onion, chopped
1 teaspoon salt
1 (1/2 inch) piece fresh ginger, chopped
2  plum tomatoes, cut into 1/2-inch dice
1 pound bone-in pork chops
4 cups water, more if needed
1 (1.41 ounce) package tamarind soup base (such as Knorr®)
½ pound fresh green beans, trimmed

Directions:
Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 240.3
Fat: 9.1 g
Saturated fat: 2.4 g
Carbohydrates: 12.2 g
Sugars: 3.2 g
Dietary fiber: 3 g
Protein: 26.5 g
Cholesterol: 63.5 mg
Sodium: 2598.3 mg
Skillet Fried Corn
Category: side-dish
By Michele O'Sullivan

Great side dish with chicken, beef or pork. Easy to prepare.

Ingredients:
1 pound bacon, chopped
1  onion, chopped
2 medium green bell peppers, chopped
2 (16 ounce) packages frozen corn
salt and pepper to taste

Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes. Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 10 servings

Calories: 190.8
Fat: 21.2 g
Saturated fat: 6.9 g
Carbohydrates: 21 g
Sugars: 4.3 g
Dietary fiber: 2.8 g
Protein: 8.3 g
Cholesterol: 30.9 mg
Sodium: 381.9 mg
Avocado With Alfalfa


Ingredients:
avocados, alfalfa sprout, bean sprouts, extra virgin olive oil, fresh coriander, unsalted peanuts, unsalted cashews

Directions:
Halve and remove stones from 2 avocados.
Grate the carrots, combine with the alfalfa and toss with the extra virgin olive oil, then spoon this mixture into and onto each avocado half, then top with fresh sprigs of coriander and peanuts or cashews.
Serve.
Notes: If an avocado has a 'neck' rather than being rounded at the top, it was probably tree-ripened and will have better flavour.  To ripen a firm avocado, place it in a paper bag at room temperature for a couple of days.  Don't refrigerate avocados until they are ripe.  To prevent the flesh from turning brown, sprinkle with lemon juice. In Australia, there are now varieties of avocado which don't brown after being cut, but I do wonder (I don't know] if they have been genetically modified.
Buttery Parmesan Chicken


Ingredients:
unsalted butter, margarine, Dijon mustard, Worcestershire sauce, salt, parmesan cheese, boneless skinless chicken breast halves

Directions:
In a shallow dish, whisk together melted butter, mustard, Worcestershire sauce, and salt.
In another shallow dish, mix together Parmesan cheese and breadcrumbs.
Dip each piece of chicken into first the butter mixture, then into the crumbly mixture to coat both sides.
Set into an ungreased 9x13" glass baking pan.
If there is any butter mixture left, drizzle it over the chicken.
Bake, uncovered, in a preheated 350 F oven for 40-45 minutes or until the chicken is cooked all the way through and the juices run clear.