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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A boneless chicken recipe that I really enjoy. Quick to make. Original recipe in the 1998 TOH Cookbook. I adjusted a bit to our tastes. Ingredients:
4 boneless skinless chicken breast halves |
1 cup dry breadcrumbs |
1/2 teaspoon dried parsley |
1 minced garlic clove |
1/2 teaspoon black pepper |
1/2 teaspoon salt (optional) |
1 teaspoon paprika |
1/4 teaspoon dried thyme |
1 egg (lightly beaten) |
1 tablespoon canola oil |
1 tablespoon butter |
Directions:
1. Pound chicken to 1/4 inch thickness.
2. In a shallow bow, combine bread crumbs and seasonings.
3. Dip chicken in egg, then in crumb mixture.
4. In a skillet, brown the chicken in the oil and butter over medium heat for 10-15 minutes on each side or until juices run clear (180 degrees).
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