"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Asian Style Breaded Chicken Recipe

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This recipe for Asian Style Breaded Chicken, by , is from Cooking to Cure Cancer , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeni Anderson
Added: Tuesday, March 24, 2009


6 six-ounce chicken breasts

1 Tbsp. Dijon mustard
2 Tbsp. Soy sauce
1 Tbsp. Balsamic Vinegar
1 Clove of garlic, minced
1/2 inch grated fresh ginger
2 Tbsp. grated onion

2 Tbsp. 5-spice powder
2 c. crushed Curves Whole Grain Crunch Cereal
1 Tbsp. Sesame seeds
1 pinch kosher salt
Pepper to taste
1 head of shredded cabbage
a handful of shredded carrots
1/2 c. sliced green onions
any other vegetables desired
1 Tbsp. olive oil

Marinate chicken for at least one hour, overnight, if possible. Alternatively, marinade chicken in Kraft Light Done Right Asian-Style Salad Dressing.

Combine ingredients for breading in food processor and pulse until fully combined. Remove chicken from marinade and roll in breading mixture. Place on cookie sheet and bake at 375║ until fully cooked, about 15-20 minutes. Reserve marinade.

SautÚ or steam onions for 2 minutes. Add carrots and other vegetables and cook for 4-5 more minutes. Wilt in cabbage.

Bring marinade to a light boil (unless salad dressing was used). Add one cup of hot chicken broth or water. Serve over salad.




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