| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 6 |
|
Chicken breasts; boned |
| 6 |
sl |
Pastrami |
|
|
Garlic powder |
|
|
Oil |
|
|
Plain bread crumbs; (Jason) |
INSTRUCTIONS
Sprinkle a little garlic powder on the chicken breast. Place a slice of
pastrami over the garlic powder and "roll" the cutlet. Place the chicken,
seam side down in a pan. Continue with the rest of the chicken cutlets.
Pour vegetable oil in the pan to fill it about an inch high. Sprinkle bread
crumbs over the chicken to coat making sure some of the crumbs go into the
oil also. Bake, uncovered, 350 for about 45 minutes. While it's baking,
baste the chicken with the oil from the pan.
This recipe is very easy to double, triple, halve, etc.
When making this for a crowd I have done it in advance by preparing it
without the bread crumbs and freezing it RAW. I then thaw it when I'm ready
to cook it and add the bread crumbs.
Posted to JEWISH-FOOD digest by "msl18" <msl18@email.msn.com> on Jan 5,
1999, converted by MM_Buster v2.0l.
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