Frank is an avid sports fan, and he constantly astonishes his friends by knowing obscure facts and dates concerning the various players and games. This is a an easy dish to serve your sports fans.
6 skinless, boneless chicken breast halves
1/4 cup flour
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1 egg, slightly beaten
2 tablespoons water
1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons butter or margarine
Preheat oven to 375oF. On a sheet of wax paper, combine flour, salt and pepper. In a shallow dish beat together egg and water. On a separate sheet of wax paper blend bread crumbs and cheese. Dip chicken into flour, then egg, then bread crumb mixture turning to coat well on both sides. Arrange chicken in a buttered baking dish. Dot with remaining butter. Bake for 15 minutes. Turn and bake 15 to 20 minutes longer or until cooked through. Cut each breast half into four pieces and thread onto wooden skewers. Wrap in foil or place in plastic container and refrigerate until needed. Serve with assorted dips.
Herbed Sour Cream Dip – In a small bowl combine 1 cup sour cream, 3 tablespoons minced fresh parsley, 1 teaspoon dried tarragon, 2 tablespoons minced scallions, 2 tablespoons snipped fresh or frozen chives, and 1/2 teaspoon salt or to taste.
Instant Spiced Dip – In a small bowl blend together 1 cup mayonnaise, 1/4 cup bottled French dressing, 1/4 cup chili sauce, 1 teaspoon horseradish sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dry mustard, 2 cloves garlic, minced and salt to taste. (If you’re in a hurry, substitute 1/2 teaspoon garlic salt for the fresh garlic and the salt.)
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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