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This piece of genius was shared with me by a super-practical neighbor who knew I’d appreciate the quick tip. I love it and am delighted to pass it on to you readers.
Yields 1 large cookie sheet or 26×18-inch baking pan
4 to 6 chicken bottoms or cutlets, depending on your family size
4 to 6 potatoes (or a combination of potatoes and sweet potatoes)
3 to 4 cups’ worth of assorted vegetables of your choice (see below)
1 to 1 and 1/2 cups Gefen Mayonnaise
1 to 1 and 1/2 cups Gefen Panko or cornflake crumbs
Preheat oven to 400 degrees Fahrenheit. Line your baking pan with Gefen Parchment Paper.
Place your cleaned pieces of chicken on one side of the pan.
Peel and cube the potatoes and desired vegetables. These are a couple of my favorite combinations: – 1 cup cauliflower or green beans – 2 squash, diced – 4 ounces whole mushrooms or 1 pepper, sliced – 1 onion, diced, or cut into circle slices Or 1 (24-ounce) packet of frozen vegetables of your choice (broccoli, cauliflower, California blend, Italian blend, etc.) Place them on the other size of the pan.
Put on a pair of gloves and scoop up the mayonnaise in generous amounts. Slather it all over the top of the foods in the pan. Try to get everything coated as best as you can, but don’t be too busy getting into every nook and cranny. This should not take you more than a few seconds.
Remove the gloves, sprinkle the entire pan with a generous coating of crumbs, and you’re done with dinner prep!!
Stick it into the oven and bake uncovered for 30 to 45 minutes (if you are using cutlets) or one hour 15 minutes to one and a half hours (if you are using bottoms) or until done.
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