| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Eggs, Dairy | Meats, Fish, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Boned and skinned chicken breast halves | |
| 2 | Egg yolks | |
| 2 | tb | Water |
| 1/2 | c | All-purpose flour |
| 1 | ds | Salt |
| 1 | ds | Black pepper |
| 1 | ds | Paprika |
| 1/4 | c | Bread crumbs |
| 3 | tb | Parmesan cheese |
| 4 | tb | Butter or margarine, divided |
| 2 | tb | All-purpose flour |
| 1 | c | Milk |
| 1 | ts | Worcestershire sauce |
| 1 | tb | Parmesan cheese |
| 3/4 | c | Grated cheddar cheese |
INSTRUCTIONS
Place chicken breasts between pieces of waxed paper and flatten slightly with your hand. Whisk egg yolks with water. Combine 1/2 cup flour, salt, pepper, paprika, bread crumbs and 3 T. parmesan cheese. Dip chicken breasts in egg yolks then roll in flour-crumb mixture. Brown chicken breasts in 2 T. butter on both sides; place in shallow baking dish. Bake at 350 degrees for 30 minutes or until done. In the meantime, prepare sauce by melted 2 T. butter in saucepan. Stir in 2 T. flour. Slowly add the milk and cook, stirring until sauce thickens. Season with Worcestershire sauce, 1 T. parmesan cheese and cheddar cheese. Transfer chicken to hot serving dish. Pour sauce over all. Garnish with green pepper rings or strips if desired. Recipe by: Unknown Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <[email protected]> on Apr 12, 1997
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