"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Bread-crumb-coated Chicken Recipe

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This recipe for Bread-crumb-coated Chicken, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Senffner
Added: Sunday, November 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 loaf of good French or Italian bread
1/2 c. fresh grated Parmesan cheese
1 T. chopped fresh sage leaves
1/2 stick (1/4 c.) butter, unsalted, if you have it
2 T. Dijon mustard
4-6 pieces of skinless chicken (breasts, legs or combination, 1.5 lbs. total)

Directions:
Directions:
Preheat oven to 450 and line a baking sheet with foil.
Tear bread into pieces and pulse until finely ground in a food processor. In a large bowl, stir together 2 c. bread crumbs, Parmesan, sage, and salt and pepper to taste.
Melt butter and stir in mustard.
Pat chicken dry and brush all over with butter mixture. Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on baking sheet. Bake chicken until cooked through and golden, 25-30 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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