| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Floribbean |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/2 |
c |
Fresh lime juice |
| 1 1/2 |
c |
Corn flakes crumbs or plain |
|
|
bread crumbs |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Freshly ground pepper |
| 3 |
T |
Olive oil |
| 1 |
T |
Butter |
| 4 |
|
Chicken breast halves |
|
|
boneless/skinless |
|
|
Papaya Salsa |
INSTRUCTIONS
In a shallow bowl, lightly beat egg and lime juice together. Combine
bread crumbs and salt and pepper in a shallow bowl. Heat the oil and
butter in a large saute pan until hot. Dip the chicken breasts in the
egg mixture and let the excess drain off. Coat with crumbs, shaking
off the excess. Saute the chicken over moderate heat until golden on
both sides, about four to five minutes on each side. Transfer to paper
towels and let drain. Place chicken on serving plates. Add papaya
salsa to the saute pan and heat for two minutes. Spoon papaya salsa
over chicken breasts. Serves eight. in the The New Orleans
Times-Picayune, April 11, 1996 Date: Tue, 25 Jun 1996 16:08:15 GMT
From: Linda Place <placel@worldnet.att.net> MM-Recipes Digest V3 #177
From the MealMaster recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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