Tuscany Chicken - cooking recipe

Ingredients
    4 boneless, skinless chicken breasts
    1 c. Italian bread crumbs
    1 c. plain flour
    1 c. grated Parmesan cheese
    1 egg and water
    1/2 c. olive oil
    1/2 c. butter
    black pepper
    herbs to taste: basil, marjoram and oregano
Preparation
    Pound chicken flat; dust with flour.
    Dip in egg batter. Dredge in bread crumbs, Parmesan and herbs which you've mixed together.
    Heat butter and olive oil in large skillet (1/2 at a time).
    Saute chicken until brown.
    Do this in 2 batches.
    Serve over vermicelli and cheese.

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