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Poultry - Chicken -  Chicken Scampi Post by :Minoru Category :Learning Kitchen Author :Unknown Date :March 2012 Read :938

Click below to download : Poultry - Chicken - Chicken Scampi (Format : PDF)

Poultry - Chicken - Chicken Scampi

4 whole chicken breasts (8 halves)
salt and pepper
2 tsp. garlic powder
1/4 tsp. pepper
1/4 cup grated
Parmesan cheese
1 tsp. parsley flakes
1/2 tsp. salt
1/2 cup Italian
seasoned bread crumbs
1 egg
1 stick butter

Preheat oven to 375 degrees F.

Mix egg, 1 tsp. garlic powder, salt and pepper in a bowl.

In separate bowl, mix breadcrumbs, 1/2 tsp. garlic powder and grated cheese. Dip chicken breasts in egg
mixture, then in bread crumb mixture. Place coated chicken in low casserole dish.

Melt butter in saucepan with remaining 1/2 tsp. garlic powder and parsley flakes. Pour melted butter mixture over chicken breasts.

Bake at 375 degrees for 25 minutes.
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Poultry - Chicken -  Chicken Scarpariello Poultry - Chicken - Chicken Scarpariello

Poultry - Chicken -  Chicken Scarpariello
1 1/4 pounds skinless, boneless chicken breast halves 3 tablespoons all-purpose flour 2 tablespoons olive oil 2 teaspoons butter 2 tablespoons shallots, minced 2 cloves garlic, minced 1 cup water 1/2 cup white wine 1 cube chicken bouillon 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon salt 1 pinch ground black pepper Cut chicken breasts into 1 x 3 inch strips, and dredge in flour. In 10 inch skillet, heat oil and butter or margarine. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside. To same skillet, add

Poultry - Chicken -  Chicken Scallopini Poultry - Chicken - Chicken Scallopini

Poultry - Chicken -  Chicken Scallopini
2 LBS chicken breasts or thighs 1/2 TEASPOONS rubbed sage 6 LEMON BASIL LEAVES fresh and chopped 1/2 TEASPOON dill weed, fresh and chopped 1/2 TEASPOON oregano leaves 1/2 TEASPOON marjoran leaves 1 TEASPOON seasoned pepper 8 OUNCES butter juice from 1 lemon 1/2 CUP red wine Chicken breasts or thighs, boned and pounded, seem remarkably like veal prepared for sautéing or scallopini. Any preparation or sauce you like for sautéed veal can be used with the chicken. For each serving, allow about 1 pound chicken breast (2 small or 1 large whole breast) or 1 thighs. Bone and skin; if