Parmesan breadcrumb coating
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Dijon mustard |
| 2 | tablespoons | White wine |
| 1 | cup | Fresh breadcrumbs |
| 1 | cup | Grated Parmesan cheese |
| 2 | tablespoons | Freshly chopped herbs (thyme, rosemary, parsley |
| 1 | tablespoon | Olive oil chives or combo) |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
BINDER
COATING
Dip the chicken in the binder, then dredge it in the coating.
Refrigerate the coated chicken for 20 minutes before cooking to help the coating adhere. Coated chicken breasts are best saut‚ed.
Makes enough for 2 whole chicken breasts.
Fine Cooking October-November 1995 Submitted By DIANE LAZARUS On 09-29-95
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