If you want to try a great recipe in your pottery bakeware…here is a great one my husband and I love!
Herb-Coated Chicken Tuscany
Ingredients: for chicken – 1/4 c. butter, melted 2/3 c. crushed butter-flavored crackers (I like to use whole wheat Ritz), 2 tbsp. grated Parmesan cheese , 1/2 tsp. dried oregano, 1/2 tsp. dried basil, 1/4 tsp. garlic powder, fresh skinless boneless chicken breast (4-6 pieces)
for potatoes – 6 medium red potatoes (scrubbed and sliced 1/8 inch thick), 2 1/2 tbsp. olive oil, 4 tbsp. grated Parmesan cheese (divided), 2 tsp. minced garlic, 2 tsp. minced fresh rosemary leaves (or 1 tsp. dried rosemary leaves), salt and ground black pepper
Directions: Preheat oven to 425 degrees (with your ceramic bakeware). Pat potatoes dry with paper towels. Toss potatoes with 2 1/2 tbsp. oil, 2 tbsp. cheese, 2 tsp. garlic, 2 tsp. rosemary, 1/2 tsp. salt and 1/4 tsp. ground black pepper. In your baking dish, arrange potatoes in one layer; top with remaining 2 tbsp. cheese. Bake for 15 minutes or until potatoes are lightly browned; set aside. Reduce heat to 400 degrees.
Meanwhile, place 1/4 c. butter in saucepan to melt. In another bowl combine the crackers, cheese and seasonings needed for the chicken. Dip fillets in butter, then coat with the cracker and seasonings. In a large nonstick skillet over medium heat, heat remaining 1 1/2 tablespoons oil. Add chicken pieces. Season lightly with salt and pepper. Cook chicken 5 to 6 minutes on each side or until browned.
Arrange chicken on top of potato mixture; drizzle with any oil from skillet and return to oven. Bake 20 to 25 minutes longer or until chicken is no longer pink in center. Serve and enjoy this savory meal with fresh bread and a green salad!