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This is a wonderful chicken dish for a
crowd. It holds well and stays moist. We used it as an entree when my niece got
married and everyone loved it.
To do it for a crowd, lightly brown the chicken in the skillet, then transfer it
to baking sheets. Arrange in single layers. Bake at 325° F. for 20 minutes.
If you're wondering about the cheese melting and being a mess as I first did
when I saw this recipes for the first time, don't. Mixed into the other items it
just makes a wonderful coating and helps the chicken retain it moistness. |
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Italian Chicken Breast
1 lb. grated mozzarella cheese
3 C. flour divided
1/2 C. dried parsley flakes
1/3 C. grated Parmesan cheese
1 package dry Italian salad dressing mix
1 C. milk
2 eggs
8 boneless skinless chicken breasts halves flattened
vegetable oil
grated Parmesan cheese and chopped parsley
In a medium sized bowl, combine mozzarella, 2 cups of the flour, parsley flakes,
parmesan and dressing mix. Blend well.
In a small bowl, whisk together eggs and milk. Place remaining flour on a piece
of wax paper.
Coat chicken with flour, shake off excess. Dip into milk mixture, then into
cheese mixture. Coat evenly and press into chicken.
Heat about 1/8 inch of oil in a large skillet, over medium heat. Add chicken and
cook 5 - 6 minutes on each side or until golden brown and chicken is thoroughly
cooked.
Note: Adapted from a recipe in the Houston Chronicle food section on Luby's
Cafeteria.
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