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This could be called 'twice' cooked chicken!
Non-Fried
'Fried' Chicken Breasts
- 4 boneless, skinless chicken
breast halves
1 cup bread crumbs
2 large cloves garlic, minced
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large egg
3 tablespoons Dijon mustard
3/4 cup all-purpose flour
3 tablespoons olive oil
4 fresh tarragon sprigs
- Between two pieces plastic
wrap, place chicken and pound gently to even thickness.
- Line baking sheet with
wax paper.
- In shallow dish, mix together
bread crumbs, garlic, parsley, tarragon, salt and pepper.
- In another dish, beat
egg with mustard.
- Place flour in third dish.
- Dredge each chicken breast
in flour; dip in egg and then bread crumb mixture, covering completely
and patting so crumbs adhere. Place on baking sheet (can be prepared
ahead, covered with plastic wrap and refrigerated several hours
or overnight).
- Place oil in large nonstick
ovenproof frypan; heat over medium high heat. Add chicken and
brown well on both sides.
- Remove to 350°F
(175°C) oven and bake just until chicken is cooked through,
about 7 minutes, turning once.
- Transfer to serving plates;
garnish each with tarragon sprig.
Makes 4 servings.
Nutritional Analysis not
available.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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