"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

Chicken Spidieni Recipe

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This recipe for Chicken Spidieni, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Neenan
Added: Saturday, January 12, 2008


cup butter/margarine
2 tablespoons olive oil
2 cloves garlic minced/crushed
cup dry Italian flavored breadcrumbs
cup parmesan cheese
2 tablespoons dry parsley
teaspoon salt
teaspoon pepper
1-2 pounds boneless skinless chicken breast halves, pounded slightly to flatten and cut in half.
lemon juice

Preheat oven to 350.
Melt butter and add oil and garlic and gently simmer for 3 minutes.
In small bowl, mix breadcrumbs, parmesan cheese, parsley, salt, and pepper.
Dip chicken breast pieces in butter mixture to coat and then dip in breadcrumb mixture to coat.
Roll up chicken breast pieces and fasten with a toothpick.
Place chicken in baking dish.
Sprinkle with lemon juice and paprika.
Bake for 40 minutes or until cooked through.




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