| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry, Main dish | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Dry Bread Crumbs (Fine) |
| 1/3 | c | Grated Dry Monterey Jack |
| 1 | ts | Rosemary (Dried) |
| 1/2 | ts | Salt |
| 1/2 | ts | Black Pepper (Freshly Grnd) |
| 1/4 | c | Flour – All Purpose |
| 1 | Egg | |
| 1 | tb | Water |
| 4 | Chicken Breast (No skin-bone | |
| 1/4 | c | Olive Oil or Vegitable Oil |
INSTRUCTIONS
On a plate combine the bread crumbs, cheese, rosemary, salt and pepper. Spread the flour on a another plate. Beat the egg and water together in a shallow bowl. One at time, coat the chicken breasts with flour, then dip in the beaten egg, finally roll them in the cheese mixture. Set aside. Heat the oil in a skillet over moderately high heat. When quite hot, cook the chicken breasts for about 10 minutes total, turning them 2 or 3 times, until well browned on both sides. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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