Ron Howes/NewsChannel 5 Meteorologist

Wednesday, August 1, 2001 - Recipe #2755


6 boneless split chicken breasts

1/2 c flour seasoned with salt and pepper

2 eggs

3 T water

1 c seasoned breadcrumbs

3 T Parmesan cheese

1 stick butter

1 clove garlic


2 T butter

4 fresh Roma tomatoes, chopped

4 fresh basil leaves, chopped

1 T sugar

1 T chopped chives

Salt and pepper to taste

Directions: Pound chicken breasts to 1/4-inch thickness. Dip breasts in seasoned flour. Dip breasts in mixture of 2 beaten eggs and 3 tablespoons water. Combine breadcrumbs and Parmesan and dip breasts in this mixture. Melt one stick butter in pan. Add 1 clove crushed garlic. Sauté breasts until golden. Remove from pan and keep warm. Add 2 tablespoons butter. Sauté tomatoes, basil, sugar and salt and pepper for two minutes. Add chives. Serve over chicken breasts.

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