| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Appetizers, Chicken, Posted |
70 |
Servings |
INGREDIENTS
| 2 |
|
Boned And Skinned Chicken Breasts; Whole |
| 1/4 |
c |
Butter Or Margarine |
| 2 |
ts |
Dijon Mustard |
| 1 |
|
Clove Garlic; Crushed |
| 1 |
tb |
Parsley; Minced |
| 1 |
ts |
Fresh Lemon Juice |
| 1/8 |
ts |
Salt |
| 1/4 |
c |
Fine Dry Breadcrumbs |
| 1/4 |
c |
Parmesan Cheese; Freshly Grated |
INSTRUCTIONS
Cut chicken breasts into 3/4" cubes. Melt margarine in medium skillet over
medium heat. Stir in mustard, garlic, parsley, lemon juice and salt. Add
chicken; saute over medium heat 5 to 10 minutes, turning chicken until
lightly browned on all sides. Sprinkle with bread crumbs and parmesan
cheese; toss until chicken is evenly coated. Spoon into a flat serving dish
and serve warm with toothpicks.
Recipe by: Appetizers and Small Meals by Mable Hoffman
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on May
06, 1998
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