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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

Rosemary Chicken Recipe

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This recipe for Rosemary Chicken is from The TIBOLLA Family Cookbook Project, 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:  
4 well beaten eggs
2 TBS water
4 chicken breasts chunked
1 cup break crumbs (seasoned with S&P)
1/2 cup butter or more
1/2- 1 tsp crushed rosemary
12 fresh sliced mushrooms
6-8 thin slices Muenster cheese
1/2 cup chicken broth
2 bouillon cubes
lemon juice

Directions:
Directions:
Dip chicken breast in egg and water mixture. Soak or coat well. Roll chicken in bread crumbs.

Heat butter in fry pan and brown chicken. Place in casserole.

Sprinkle with rosemary. Cover with mushrooms. Pour broth and bouillon cubes over casserole. Place cheese slices on top.

Bake at 350 for 30-45 minutes. Before serving, squeeze lemon juice on top.

 

 

 

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