Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Parsley and Parmesan Crusted Chicken




Source of Recipe


Friendly Freezer


Recipe Introduction


Prep Time: 15 min + 30 min refridgeration
Total Cooking Time: 30 min
Serves 4


List of Ingredients




4 chicken breast fillets
plain flour, for coating
3/4 cup / 75 g dry breadcrumbs
1/2 cup / 50 g freshly grated Parmesan
1/2 cup / 15 g chopped fresh flat-leaf parsley
1 egg, lightly beaten
2 tbsp milk
1/4 cup oil


Recipe



1. Flatten the chicken breast fillets between 2 sheets of plastic wrap with
a meat mallet or rolling pin. Coat in flour.

2. Combine the breadcrumbs, Parmesan and parsley in a bowl. Combine the egg
and milk in a separate bowl. Coat the fillets by dipping them first into the
egg, and then into the crumb mixture. Press the crumb mixture firmly onto
the chicken and leave in the refridgerator for 30 min to ensure the s\crumbs
stick.

3. Heat the oil in a frying pan over medium heat. Add two of the chicken
breasts and cook, turning once, for 10-15 min or until the chicken is cooked
through. Set aside and repeat with the remaining chicken. Serve with lemon
wedges and boiled potatoes drizzled with melted butter and chives.