| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains, Eggs |
|
Main course, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Breasts of chicken; skinned and boned |
|
|
Lemon juice |
|
|
Salt and pepper; to taste |
| 4 |
sl |
Prosciutto |
| 4 |
sl |
Mozzarella cheese |
| 4 |
|
Tomatoes; peeled and seeded |
| 10 |
|
Basil leaves |
| 1 |
|
Clove garlic |
| 1/2 |
ts |
Oregano |
|
|
Salt and pepper |
| 2 |
|
Eggs |
| 1 |
|
Clove garlic; crushed |
| 1/4 |
c |
Milk |
| 1 |
tb |
Oil |
| 1/2 |
c |
Ground cornflakes |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Grated parmesan cheese |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried rosemary |
| 1/4 |
ts |
Dried sage |
| 1/4 |
ts |
Dried marjoram |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
|
1 |
hour. |
INSTRUCTIONS
CHICKEN
SAUCE
COATING
1. Wash boned chicken breasts with water and lemon. Rinse. Split whole
breasts in 2
2.Make a pocket in each half breast and season with salt and pepper. Chill
3. Mix herbs,garlic , flour and parmesan. Set aside.
4. Make sauce: chop tomatoes and basil.
5. Heat 1 tbs olive oil in a saucepan add tomatoes, basil, garlic, salt and
pepper. Give it just a boil and turn off the heat
6. Drain chicken pieces and stuff each with a slice of prosciutto and a
slice of mozzarella.
7. Beat eggs as for an omelet and blend with the milk and the garlic.
8. Roll breasts in flour.
9. Dip them in the egg mixture and then coat them with the cornflakes herb
coating.
10. Heat a pan with olive oil and butter and cook the breasts 1 or 2 at a
time over medium heat, until golden brown on both sides. Transfering them
to a heated plate as you go.
11. Place 1 tsp sauce on top of each breast. Serve hot
Recipe by: Miriam Podcameni Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Dec 03, 1997
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