br>Combine crushed saltines, pepper, Italian Seasoning and Rosemary in a
lemon juice, and half the Italian dressing mix in a shallow
Cut Zucchini in thin slices
Cut Onion in small pieces and garlic too
Mix Paprika Powder, pepper, salt, oregano and the breadcrumbs
Turn the chicken pieces around in the flour, then in the egg, and then in the paprika bread crumbs mixture
Cook the pasta and mix the pesto verde into it
When cooking the pasta, heat two pans.
In one pan, add onion, garlic and afterwards the zucchini
In the other pan, heat enough oil and fry the chicken pieces
Add all to your plates.
o combine.
Add in chicken breasts, using hands turn to
dd bread crumbs.
Coat chicken in the egg mixture then
killet on medium heat. Cook chicken cutlets for 2-3 mins
Heat a large skillet on medium heat. Spray with no stick cooking spray. Cook the chicken cutlets for 3-4 mins each side, or until cooked through. Cut each chicken piece in half.
Spread one side of each bun with barbecue sauce. Top with 2 lettuce leaves, tomato, chicken cutlets and onion. Top with the remaining half of the bun. Serve with French fries, if desired.
Beat chicken with meat mallet; salt and pepper chicken.
Dip chicken in egg and coat with bread crumbs.
Brown in melted butter on both sides.
Bake at 350\u00b0 for 20 to 30 minutes.
Turn after first 15 minutes.
Preheat oven to 375 degrees.
Cut chicken breasts in half.
Lay chicken on large cutting board, cover with plastic wrap, and pound with meat mallet till about 1/4 inch thick.
In medium bowl, mix egg beaters, salt, and pepper.
On large plate, mix breadcrumbs and salad dressing mix.
Dip chicken in egg mixture, then roll in breadcrumb mixture.
Arrange on baking sheet.
Bake for 25-30 minutes.
nother bowl.
Gently press chicken pieces into flour to coat
an over medium heat. Add chicken cutlets and cook about 4
Mix cracker crumbs, Parmesan cheese, garlic, salt and oregano in a flat pan suitable for dipping chicken.
In another pan, mix beaten eggs and milk.
Dip chicken breasts into the egg, then dip firmly into the breading mixture, patting chicken so crumbs adhere.
Cook pasta to al dente according to package directions.
Preheat oven to 425\u00b0F Coat baking sheet with cooking spray. Press oregano onto both sides of chicken. Place on sheet and bake, turning once, 5-6 minutes per side. Cool; cut into 1/2 inch wide slices.
In a serving bowl, combine dressing, sauce and salt. Add pasta mixture, chicken, tomatoes, bocconcini, basil and olives; toss to combine. Sprinkle with shredded Parmesan cheese. Serve with garlic bread.
Start by cooking your breaded chicken tenders - store bought will take
egree oven.
1. Clean breaded chicken and pat dry.
2
br>Dip each piece of chicken in butter mixture; coat well
Cook rice according to box directions; set aside. Deep-fry breaded chicken strips and set aside. Layer onions, peppers, tomatoes, lettuce, rice and cheese on shells. Drizzle with Ranch dressing and roll up.
Melt butter in a 9 x 13-inch cake pan.\tLayer (snuggly) with breaded chicken
strips.
Sprinkle\twith
rice,
celery, onion and green
pepper.
Sprinkle liberally with lemon pepper and Greek seasoning.\tMix
soup
and\twater
and pour over all other ingredients.
Bake at
350\u00b0
for 30 minutes.
Add grated cheese and bake for 10 more minutes.
n a shallow dish. Dredge chicken first in flour, then dip
ing tongs.
DIP each breaded portion chicken at a time into