Daves Parmesan Chicken Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
8 each: Boneless, skinless chicken
8 ounce: Mozzarella,
-breasts,
1 tsp: Salt,
1 cup: Butter unsalted,
1 dash: White pepper,
1 pint: Cream, or half and half
1/4 cup: Chives or fresh chopped,
1 1/2 cup: Parmesan, grated
-green onion tops,
1/2 cup: Romano cheese, grated
DAVES COATING MIX
8 ounce: Corn flakes or Wheaties,
1/2 tsp: Oregano,
1 tsp: Garlic granules,
1 tsp: Salt,
1 tsp: Savory leaves,
1 tsp: Coarse ground black pepper,
1/2 tsp: Dried basil,
Directions:
Heat butter or and cream in a small sauce pan until butter melts.
Stir in cheese, salt and pepper and half of chives. Keep warm over
low heat.
Flatten chicken breasts with smooth side of your tenderizer mallet.
If grilling, marinate in a shallow dish of Italian dressing for two or
three minutes, turning breasts with a fork until all are coated with
marinade. Brush occasionally with marinade while grilling. Do not
overcook.
If pan frying, coat the breasts with egg and roll in coating mix. Fry
in a medium hot pan with approximately 1/4 inch of shortning or
cooking oil. Turn once when coating becomes crispy. Do not overcook.
Place breast on a bed of pasta (spaghettini to fettucini) and ladle
sauce over breast and pasta. Garnish with reserved chives and a dash
of sweet paprika. Suggested side dishes are broccoli florets or
French cut green beans and garbanzos cooked with onion (or pearl
onions if you want to be fancy).
DAVES COATING MIX: Crush cereal until it becomes a medium fine
consistency. Place in covered vessel with other ingredients. Shake to
mix. Pour into flat low sided pan as much as necessary to coat your
meat. Pick out lumps before returning balance to storage container.
This is a good general purpose coating mix for chicken and veal. With
the addition of 1 ts of dill it becomes an excellent coating for pan
frying fish. Uncle Dirty Daves Kitchen. July 18, 1994.
Source from luhu.jp
Stir in cheese, salt and pepper and half of chives. Keep warm over
low heat.
Flatten chicken breasts with smooth side of your tenderizer mallet.
If grilling, marinate in a shallow dish of Italian dressing for two or
three minutes, turning breasts with a fork until all are coated with
marinade. Brush occasionally with marinade while grilling. Do not
overcook.
If pan frying, coat the breasts with egg and roll in coating mix. Fry
in a medium hot pan with approximately 1/4 inch of shortning or
cooking oil. Turn once when coating becomes crispy. Do not overcook.
Place breast on a bed of pasta (spaghettini to fettucini) and ladle
sauce over breast and pasta. Garnish with reserved chives and a dash
of sweet paprika. Suggested side dishes are broccoli florets or
French cut green beans and garbanzos cooked with onion (or pearl
onions if you want to be fancy).
DAVES COATING MIX: Crush cereal until it becomes a medium fine
consistency. Place in covered vessel with other ingredients. Shake to
mix. Pour into flat low sided pan as much as necessary to coat your
meat. Pick out lumps before returning balance to storage container.
This is a good general purpose coating mix for chicken and veal. With
the addition of 1 ts of dill it becomes an excellent coating for pan
frying fish. Uncle Dirty Daves Kitchen. July 18, 1994.
Source from luhu.jp