| 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 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 4 |
|
Chicken breast halves; boneless/skinless |
|
|
Papaya Salsa |
INSTRUCTIONS
1. In a shallow bowl, lightly beat egg and lime juice together.
2. Combine bread crumbs and salt and pepper in a shallow bowl.
3. 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.
4. 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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