Cheese-crusted chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Dry Bread Crumbs (Fine) |
| ⅓ | cup | Grated Dry Monterey Jack |
| 1 | teaspoon | Rosemary (Dried) |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black Pepper (Freshly Grnd) |
| ¼ | cup | Flour - All Purpose |
| 1 | Egg | |
| 1 | tablespoon | Water |
| 4 | Chicken Breast (No skin-bone | |
| ¼ | cup | Olive Oil or Vegitable Oil |
Directions
On a plate combine the bread crumbs, cheese, rosemary, salt and pepper. Spread the flour on a another plate. Beat the egg and water together in a shallow bowl. One at time, coat the chicken breasts with flour, then dip in the beaten egg, finally roll them in the cheese mixture. Set aside.
Heat the oil in a skillet over moderately high heat. When quite hot, cook the chicken breasts for about 10 minutes total, turning them 2 or 3 times, until well browned on both sides.