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Full Online Book HomeLearning KitchenPoultry - Crispy Chicken Parmesean
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Poultry - Crispy Chicken Parmesean Post by :cdaigle Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2350

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

Poultry - Crispy Chicken Parmesean

1 1/2 cups whole wheat bread crumbs
1 1/4 cups grated Parmesan cheese
1/4 cup parsley flakes
1 teaspoon Italian seasoning
1/2 cup white wine
2 cloves garlic, minced
4 (6 oz) boneless skinless chicken breasts
salt and pepper to taste
2 egg whites, lightly beaten
6 bay leaves

Preheat the oven to 325. Mix the bread crumbs, Parmesan, parsley, and Italian seasoning in a shallow dish; setaside.

Heat the white wine in a medium-size skillet. Add the minced garlic and cook over medium heat until transparent.

Season the chicken breasts with the salt and pepper, then place them in skillet.

Brown the chicken on both sides, then remove it from the pan and dip into the beaten egg. Dredeg the chicken in bread crumb mix to coat.

Place the breasts in a baking dish, pour the wine remaining in the skillet into the dish, and place the bay leaves on the chicken. Bake for an hour.
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2 medium potatoes 2 (about 5 ozs. each) cans flaked chicken 1 cup fresh bread crumbs 250 ml 2 green onions finely chopped 1 tablespoon chopped fresh parsley 15 ml 1 egg white 2 teaspoon lemon juice 10 ml 1/2 teaspoon each dry mustard and paprika 2 ml 1/4 teaspoon each salt and pepper 1 ml Coating 1/2 cup skim milk 125 ml 1 egg white 1/2 cup fine bread crumbs 125 ml Light Serving Sauce 1/2 cup light mayonnaise 125 ml 2 tablespoons finely chopped drained dill pickle 30 ml Preheat oven to 400 degrees. Lightly grease a

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1 (3 oz) pkg. cream cheese 3 tblsp. margarine or butter, melted 2 cups cooked chicken, cubed 2 tblsp. milk 1/4 tsp. salt and pepper 1 tbsp. chopped onion 1 (8 oz) pkg. Crescent Rolls 3/4 cup seasoned croutons, crushed Preheat oven to 350° F.Blend cheese and butter. Add next 5 ingredients, mix well. Separate dough into 4 rectangles. Firmly press perforations to seal, and spoon 1/2 cup of meat mixture into the center of each rectangle. Pull up the 4 corners of dough to top center, twist slightly to seal edges. Brush top with melted butter. Dip into crushed croutons.