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4 boneless skinless chicken breast halves
salt & freshly ground black pepper
2 tablespoons flour
2 tablespoons Dijon mustard
1 large egg, lightly beaten
1/2 cup breadcrumbs
1 1/2 tablespoons fresh parmesan cheese, grated
2 teaspoons fresh parsley, chopped
2 teaspoons fresh chives, chopped
1 garlic clove, minced
1 tablespoon olive oil
4 lemon wedges (optional)


Preheat oven to 350 degrees F.

Place chicken breasts between 2 sheets of heavy plastic wrap and pound to 1/2 thickness.

Salt and pepper to taste.

Place flour in shallow dish.

Combine egg and mustard in another shallow dish.

Combine breadcrumbs, cheese, parsley, chives and garlic in another shallow dish and mix to blend.

Dredge each chicken breast in flour; then in egg mixture; then in breadcrumb mixture to coat evenly.

Heat olive oil in heavy ovenproof skillet over MED HI heat.

Saute chicken on one side until browned about 2 1/2 minutes.

Remove from heat and turn chicken to place unbrowned side down in skillet.

Place in oven and bake for 10 minutes or until chicken is done and browned on underside.

Serve with lemon wedges.