I get a magazine from Kraft about once a month with recipes in it. The most recent one had an excellent recipe for fried chicken breast. It starts with a boneless, skinless chicken breast. The recipe calls for a mixture of crushed Ritz crackers, dried basil, and Parmesan cheese. I keep Parmesan–Romano-Asiago mix in the fridge and used that instead of straight Parmesan. Thaw the breast, rinse it in cold water, and dredge it in the cracker mixture. Then fry it in a non-stick skillet on medium in oil - about four minutes on each side. Do not cover it.
I've used the recipe twice. The second time I used an Italian herb mix instead of straight basil and I added nutmeg. Both times the chicken has come out great. It a nice quick-and-easy recipe...
Sunday, May 27, 2007
Subscribe to:
Post Comments (Atom)
2 comments:
hey,
I make parmensan chicken about once a week. I use Italian bread crumbs and shredded parmensan cheese. I cook my chicken about thirty minutes . I make enough to have some left over for sandwiches the next day . They are the best with lettuce and mayo.
peaches
I won't make it quiet that often. The nice thing about this recipe is that you can make it for one person or for six. And because I use skinless, boneless breasts it fries up in just 7 or 8 minutes, making it great for school days...
Post a Comment