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August 8, 2011
Baked Farmhouse Chicken
Chicken From The Oven
Prep time:
10 minutesCooking time:
20 minutes“To save money and make this a true French farmhouse dish, use fine homemade bread crumbs. Place 5 or 6 slices day-old French bread in a food processor and pulse on and off until fine crumbs form.”
Ingredients
Serves 4
- 4 skinless, boneless chicken breast halves (about 5 ounces each)
- 1 egg
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon vegetable oil
- 1 cup bread crumbs
- 1/4 cup flour
- 3 tablespoons butter
- 4 thin slices boiled ham
- 4 thin slices Swiss cheese
Directions
1
Preheat oven to 400°F. Place each chicken breast between sheets of waxed paper or plastic wrap and pound with a meat mallet. Combine egg, salt, pepper and oil in a shallow bowl. Mix well.
2
Place the bread crumbs on a piece of waxed paper. Place the flour on another piece of waxed paper. Dip chicken in flour, egg mixture, then bread crumbs. Pat lightly so crumbs adhere.
3
Melt butter in a large skillet over medium heat. Add chicken. Cook chicken, turning once, until browned, about 10 minutes.
4
Arrange chicken in a medium baking pan. Top each piece with a slice of ham, then a slice of cheese. Bake until ham is hot and cheese is melted and bubbly, about 10 minutes.
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Cookin' xpress!
Cookin' xpress!
The crumb coating will adhere better if the coated chicken is allowed to stand, covered, in the refrigerator for 30 minutes before cooking.
Great Pairings
French Onion Soup
You can keep a lid on odors in the refrigerator if you store onions in a screw-top glass jar. Don't store them in plastic as the odor will permeate the plastic and affect the taste of other food.
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