| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Main dish, Main dishes |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless Chicken |
| 1/4 |
c |
Flour |
| 1 |
ts |
Parsley Flakes |
| 1/2 |
ts |
Tarragon |
| 1/2 |
ts |
Sage |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
|
Egg; Beaten |
| 2 |
tb |
Milk |
| 30 |
|
Ritz Crackers; Finely Crushed (NOTE: you can use ANY cracker crumbs) |
INSTRUCTIONS
Rinse chicken and pat dry with paper towels. Cut into 1 inch pieces.
Combine the flour, parsley and seasonings thoroughly and put in a small
ziploc bag. Add chicken pieces, a few at a time to flour mixture. Close bag
and shake pieces to coat them.
Combine milk and egg in a small bowl. Put crushed crackers in another bowl.
Dip the flour coated pieces, 1/4 at a time, in the egg/milk mixture and
then roll them in the crackers. Place coated chicken pieces in a single
layer on a large ungreased baking sheet. Bake in a 400 degree oven for 10 -
12 minutes until pieces are no longer pink and the juice runs clear.
Recipe by: Better Homes and Gardens (Deb Vaughn)
Posted to recipelu-digest by Donna Tester <tester@shentel.net> on Mar 9,
1998
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