Parmesan Chicken Fingers With Lemon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breasts, skinned an | |
| 2 | Eggs, lightly beaten | |
| 1 1/2 | c | Bread crumbs, dry |
| 2/3 | Parmesan, grated | |
| 1/2 | c | Butter |
| Lemon wedges, optional |
INSTRUCTIONS
Cut chicken breasts into strips about 4" long and 1/2" wide. Dip each strip into beaten eggs, then into mixture of bread crumbs. In large skillet, melt half of butter and cook chicken in single layer till crisp, about 3 minutes each side, adding more butter as necessary. Drain on paper towels and serve with lemon wedges, if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 728
Calories From Fat: 378
Total Fat: 42.8g
Cholesterol: 264.5mg
Sodium: 1049.1mg
Potassium: 409.2mg
Carbohydrates: 32.1g
Fiber: 1.9g
Sugar: 3.4g
Protein: 51.9g