Crumbled herbal chicken breasts

2 servings

Ingredients

Quantity Ingredient
2 cups Bread crumbs
1 teaspoon Salt
1 teaspoon Freshly ground pepper
2 tablespoons Dried parsley
1 teaspoon Dried marjoram
1 teaspoon Dried thyme
1 teaspoon Dried oregano
1 teaspoon Garlic powder
1 Orange; sliced
4 Chicken breast halves boned and skinned
2 Eggs; beaten -=OR=- Egg substitute
2 tablespoons Butter or margarine
2 tablespoons Vegetable oil
1 cup Chicken stock or white wine
1 Sprig fresh parsley

Directions

FOR GARNISH

Place bread crumbs, salt, pepper, parsley, marjoram, thyme, oregano, and garlic powder in a food processor and grind thoroughly. Dip the chicken breasts into the beaten egg and then coat with bread crumbs.

Over medium-high heat, brown the chicken breasts on both sides in butter and oil. Lower the heat, add stock or wine, and cover. Simmer for 20 to 30 minutes, depending on the thickness of the breasts.

Garnish with orange slices and parsley.

* Source: Barbara L. Anderson - Urbana, Illinois * The Herb Companion ~ June/July 1993 * Typos by Karen Mintzias

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