NO BAKE COOKIES RBTN28A
INGREDIENTS:
6 ea LG. chicken breast, skinned 1 ts Water
5 ea French or Italian bread * 1/2 ts Salt
1 ea Stick unsalted butter 1 x Fresh ground pepper
1 ea Egg 1 x Flour
1 ts Oil 1 x Lemon wedges
6 ea LG. chicken breast, skinned 1 ts Water
5 ea French or Italian bread * 1/2 ts Salt
1 ea Stick unsalted butter 1 x Fresh ground pepper
1 ea Egg 1 x Flour
1 ts Oil 1 x Lemon wedges
Make the bread crumbs in a food processor and shake through a strainer onto a soup plate using the fresh bread. Mix th egg, oil, water, salt and pepper together in a small bowl. Place the flour on a large piece of wax paper or in another soup bowl. Cut each chicken breast horizontally. Dip each piece of chicken in the flour. Shake off excess flour then brush one side of the chicken with the egg mixture. Set the brushed side down in the bread crumbs and sprinkle crumbs on the top. In a large skillet, melt 1 stick unsalted butter. Add chicken. Cook until golden brown about 3 to 4 minutes and turn. Cook another 4 minutes. Serve withe lemon wedges...
* 4-5 thick pieces of fresh French or Italian bread....
* 4-5 thick pieces of fresh French or Italian bread....