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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Originally found in a Southern Living cookbook, this is my favorite way to make boneless chicken breasts. You'll want to make extra because it tastes even better cold as leftovers or in a sandwich. Ingredients:
6 chicken breast halves, skinned and boned |
1 cup italian seasoned breadcrumbs |
1/2 cup grated parmesan cheese |
1/4 cup flour |
1 (7/8 ounce) envelope italian salad dressing mix |
2 teaspoons dried oregano |
1/4 teaspoon garlic powder |
2 eggs, beaten |
1/3 cup vegetable oil |
Directions:
1. Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4 thick.
2. Combine bread crumbs and next 5 ingredients.
3. Dip chicken in eggs, then dredge in breadcrumb mixture.
4. Heat oil in large skillet over medium heat.
5. Add chicken and cook 3 to 4 minutes on each side or until golden brown.
6. Add extra oil if necessary.
7. Drain on paper towels.
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