My little brother Mark– or maybe I should say my younger brother, as he’s not very little anymore– doesn’t fit the stereotype of the annoying bratty sibling. In fact, he’s pretty much the coolest kid– or I guess man, now– that I know. That’s mainly due to the fact that he spent most of his early years trying to be like me. Obviously. 😎
Oh, just go with it.
Anyway, when I was just getting started with cooking, Mark decided to try his hand at it as well, and his first foray was a recipe that he found on the back of a mayonnaise jar for a parmesan-crusted chicken. For such a simple dish, it was actually pretty tasty– the key was a mayonnaise mixture that was spread on top of chicken breasts and beneath a layer of breadcrumbs, which kept the chicken moist as it baked. Years later, I still think about that technique from time to time, so I decided to spin it off to create this Sun-Dried Tomato Crusted Chicken with Goat Cheese and Herb Sauce, and woooow. I owe my brother some big thanks for the inspiration for this one because it. is. FANTASTIC.