arm on low.
For Parmesan chicken:
Preheat oven to 350
readcrumbs and Parmesan in another shallow bowl.
Dredge the chicken tenders
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Pound the chicken breasts until they are 1/
For the chicken: Place the chicken in a shallow
f the ingredients under \"chicken\" except for the chicken, butter and oil
ll marinade ingredients together, except chicken, to a food processor and
s you work on the chicken, being sure to stir the
>chicken parts and salad dressing into a freezer bag. Combine the parmesan
Combine Parmesan cheese and flour.
Toss zucchini in mixture and place in shallow 2-quart casserole with lid.
Add chicken and toss.
Cover and microwave on High for 4 minutes or until chicken loses pinkness.
Pound chicken gently, smooth side down, with
Combine breadcrumbs and Parmesan in another bowl. Coat chicken in flour, shaking
Place chicken breast pieces between plastic wrap
ntly pound 2 chicken breasts between 2 sheets
archment paper. Combine parsley, oregano, Parmesan cheese and egg white in
Cut each chicken breast into four or five
ogether the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper
until crisp. Mix with breadcrumbs, Parmesan and parsley.
Combine butter
Combine breadcrumbs and Parmesan. Dip chicken in egg then coat in breadcrumb mixture.
Heat oil in a large frying pan over medium heat. Working in batches, shallow-fry chicken until cooked through. Drain on paper towels.
Meanwhile, combine eggplant, tomatoes, shallot and basil in a medium bowl and toss gently to combine. Season to taste.
Whisk together tapenade and extra virgin olive oil. Divide salad between serving plates and drizzle with tapenade. Top with chicken.