Roasted U.S. Chicken Leg Quarters with Cherry skillet
Stir U.S. chicken leg quarters in a greased skillet until brown. Season with salt and pepper. Transfer to a roasting pan and cook at 350 °F for 55 minutes or until cooked through. In same skillet, cook mushrooms, onions and garlic, over medium heat, for 2 minutes. Sprinkle flour and stir until light brown.
Place corn flakes in a shallow dish. Beat well U.S. liquid eggs with milk, cinnamon and salt. Grease a frying pan with butter and place over medium heat. Dip bread strips in egg mixture and roll in corn flakes until well-coated. Fry the sticks in prepared pan until brown on both sides. Set aside to cool. Dust egg-coated French toast sticks with powdered sugar and serve with honey
Grease a roasting pan with half tablespoon oil. Add in U.S. turkey breast. Sprinkle oregano, rosemary, coriander, lemon rind and salt. Rub breast well with herbs. Drizzle olive oil. Add leeks and carrots around breast. Cover with foil and roast inside a preheated oven to 350 °F for 1 hour or until brown and cooked through to desired doneness.