MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Parmesan Chicken
Categories: Chicken
Yield: 8 Servings

8 Chicken breasts;
- boneless, skinless
1 c Unsalted butter
1 pt Cream or half-and-half
1 1/2 c Parmesan cheese; grated
1/2 c Romano cheese; grated
8 oz Mozzarella cheese
1 ts Salt
1 ds White pepper

MMMMM---------------------DAVE'S COATING MIX--------------------------
8 oz Corn flakes or Wheaties
1 ts Garlic granules
1 ts Savory leaves
1/2 ts Dried basil
1/2 ts Oregano
1 ts Salt
1 ts Ground black pepper
1/4 c Chives or green onion tops;
- freshly chopped

Dave's Coating Mix:

Crush cereal until it becomes a medium fine consistency. Place in
covered vessel with other ingredients. Shake to mix. Pour into flat,
low-sided pan as much as necessary to coat your meat. Pick out lumps
before returning remainder to storage

This is a good general purpose coating mix for chicken and veal. With
the addition of 1 ts dill it becomes an excellent coating for
pan-fiying fish.

Dave's Parmesan Chicken:

Heat butter and cream in a small saucepan until mutter melts. Stir in
cheese, salt, pepper, and half of chives. Keep warm over low heat.
Flatten chicken breasts with smooth side of your tenderizer mallet.
Or, beat the heck out of them with a wine bottle like James Barber
does it. If grilling, marinate in a shallow dish of Italian dressing
for 2 or 3 minutes, turning breasts with a fork until all are coated
with marinade. Brush occasionally with marinade while grilling. Do
not overcook. If pan frying, coat the breasts with egg and roll in
coating mix. Fry in a medium hot pan with approximately 1/4" of
shortening or cooking oil. Turn once when coating becomes crispy. Do
not overcook. Place breast on a bed of pasta (spaghettini or
fettucini) and ladle sauce over breast and pasta. Garnish with
reserved chives and a dash of sweet paprika. Suggested side dishes
are broccoli florets or French cut green beans and garbanzos cooked
with onion (or pearl onions if you want to be fancy.).

Recipe by Dave Drum

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