![]() Take a breast from the marinade with one hand–this is now your “wet” hand. To coat and cook the chicken: Heat the oven to 450☏ and butter a baking sheet or rack.Drizzle the melted butter over the crumb mixture and toss until well combined. For the coating: In a large, shallow dish, mix the cheese, breadcrumbs, and pepper.The chicken can be coated immediately or held in the refrigerator for up to 2 hours. In a shallow bowl, whisk together the mustard, wine, salt, and pepper and add the chicken. For the chicken: Rinse the breasts and pat them dry.1 cup fresh English muffin (or sandwich bread) crumbs.6 boneless, skinless chicken breast halves (about 6 oz.Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon.Ī simple Parmesan and breadcrumb mixture gives these breasts a crunchy coating and keeps them moist inside.Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil.Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into.Season with a good twist of fresh black pepper and a sprinkling of sea salt. For the soft basil tomatoes, preheat the grill and put the tomato halves on a baking tray, topping each with a slice of garlic.Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden. Heat some olive oil with the butter in a large frying pan. ![]()
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