Italian Style Chicken Recipe
Ingredients
| Chicken breasts | 6 Small | |
| Dry bread crumbs | 1 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs), finely chopped | |
| Salt | 1 Teaspoon | |
| Eggs | 3 | |
| Water | 1/4 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Chicken broth | 1 Can (10oz), condensed | |
| Shredded mozzarella cheese | 1 1/2 Cup (16 tbs) | |
| Mushroom | 1 Can (10oz), drained | |
| Chili Sauce | 1 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Marjoram leaves | 1 Teaspoon, dried |
Directions
Remove bones and skin from chicken breasts; cut each into halves.
Mix bread crumbs, walnuts and salt.
Beat eggs slightly; stir in water.
Coat chicken breasts with flour; dip into egg mixture.
Coat with crumb mixture.
Heat margarine and oil in 10-inch skillet over medium heat until hot.
Cook chicken, several pieces at a time, until golden brown, 2 to 3 minutes.
Place 6 chicken breast halves in each of 2 ungreased 12 x 7 1/2 X 1 inch baking dishes or 9 x 9 x 2 inch baking pans.
Pour broth into dishes; sprinkle with cheese.
Mix remaining ingredients; spoon over top.
Wrap, label and freeze no longer than 1 month.
Mix bread crumbs, walnuts and salt.
Beat eggs slightly; stir in water.
Coat chicken breasts with flour; dip into egg mixture.
Coat with crumb mixture.
Heat margarine and oil in 10-inch skillet over medium heat until hot.
Cook chicken, several pieces at a time, until golden brown, 2 to 3 minutes.
Place 6 chicken breast halves in each of 2 ungreased 12 x 7 1/2 X 1 inch baking dishes or 9 x 9 x 2 inch baking pans.
Pour broth into dishes; sprinkle with cheese.
Mix remaining ingredients; spoon over top.
Wrap, label and freeze no longer than 1 month.
Chef
