"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Brochette Chicken Recipe

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This recipe for Brochette Chicken, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carri Ann Abshire
Added: Wednesday, December 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup all purpose flour
2 eggs, lightly beaten
4 boneless, skinless chicken breast halves (1 lb.)
1/4 cup grated parmesan cheese
1/4 cup dry bread crumbs
1 Tbsp. butter or margarine, melted
2 large tomatoes, seeded and chopped
3 Tbsp. minced, fresh basil
2 garlic cloves, minced
1 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper

Directions:
Directions:
Place flour and eggs in separate bowls. Dip chicken in flour, then in eggs. Place in a greased 13in.x 9in.x 2in. baking dish. Combine the parmesan cheese, bread crumbs and butter. Sprinkle over the chicken. Loosely cover baking dish with foil. Bake at 375 for 20 minutes. Uncover: Bake 5-10 minutes longer or until top is browned.
Meanwhile, in a bowl combine the remaining ingredients. Spoon over the chicken. Return to the over for 3-5 minutes or until tomato mixture is heated through.

Number Of Servings:
Number Of Servings:
4

 

 

 

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