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Chicken with Mozzarella and Pesto Chicken with Mozzarella and Pesto 4 chicken breasts, boned and skinned Dredge the chicken in an even mixture of bread crumbs and flour, shaking off the excess flour. Pan fry in hot oil for about 5 minutes until one side is done. Turn heat down to medium, flip the chicken, and top each breast with a slice of mozzarella cheese. Cook until chicken is finished (about 5 minutes). Place a lid over the pan just before removing the chicken to melt cheese. Place on plates and top with pesto sauce. Serve immediately. 3-4 lb. chicken (skin intact) Cut up chicken and brown in very hot oil until crusty. Pour off excess boil. Mix seasonings with red wine vinegar and add to chicken. Cover and steam gently 45 minutes to 1 hour until tender. 4 chicken breast halves, boned and skinned Cook garlic and tomatoes in olive oil until soft. Add chicken stock, vinegar, and 2 tablespoons of herb mixture, and simmer. Mix remaining herbs with salt, pepper and bread crumbs. Dip chicken cutlets in egg and bread. Cook on medium high until done. Serve with sauce. |
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