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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Aunt Ro's Chicken Buds Recipe

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This recipe for Aunt Ro's Chicken Buds is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Boneless skinless chicken breast halves
2 cups Italian breadcrumbs
2 eggs, beaten
1 cup flour
1/2 cup vegetable oil
Directions:
Directions:
Dredge chicken breasts first in flour. Shake off excess and dip immediately into egg. Dip and coat with breadcrumbs. Heat oil over medium heat in large skilled until hot. Carefully put in chicken breasts a couple at a time careful not to crowd the pan. Cook for about 7 minutes or until golden brown on one side and carefully turn with fork to brown other side. Drain on plate lined with paper towels. Repeat with remaining chicken.

 

 

 

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