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