| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts; skinned & boned |
| 2 |
tb |
Flour; seasoned |
| 1 |
|
Egg |
| 1 |
tb |
Prepared mustard |
| 2 |
oz |
Parmesan cheese |
| 1 |
oz |
Golden breadcrumbs |
| 2 |
tb |
Corn oil |
|
|
Diced green pepper & parsley to garnish |
INSTRUCTIONS
submitted by: jr03@typhoon.dial.pipex.net
Sue (from Essex, England)
Wipe chicken breasts with damp kitchen paper. Coat in seasoned flour and
shake offf the excess. In a bowl beat together egg and mustard. In another
bowl combine parmesan cheese and breadcrumbs. Dip each chicken breast in
egg, then in crumb mixture until evenly coated. Lay chicken breasts on foil
and chill for 10 minutes. Heat oil in a large frying pan. Saute chicken for
15-20 minutes, turning occasionally until tender and cooked through.
Arrange on a serving dish and garnish with diced green pepper and parsley
sprig.
Serving Ideas : Good served with sauteed potatoes and green beans.
NOTES : The coated chicken breasts can be frozen. Defrost completely before
cooking.
Recipe Archive - 15 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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