ÃÛÌÒÁµÈË

Fried Chicken With Cheese - Second Prize 1998

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Serves 4.
Category
Poultry
Course
Main Dish
Preparation Method
Bake
Saute
Credit
Mrs. Charles L. Hunter, Warwick, Rhode Island
Sources
Old Farmer's ÃÛÌÒÁµÈË
Ingredients
2 whole chicken breasts, skinned, boned, and halved
4 pieces Monterey Jack cheese, in large cubes
4 sprigs fresh sage, or 1/2 teaspoon dried sage
2 eggs
1 tablespoon Parmesan cheese
1/4 teaspoon each salt and pepper
1 tablespoon minced fresh parsley
1 cup flour
1/4 cup butter, melted
Instructions

Cut a deep pocket in each half of chicken breast, being careful not to cut all the way through. In each pocket place cheese pieces and a sprig of sage, or 1/8 teaspoon dried sage. Cover and chill 2 hours or longer. Combine eggs, Parmesan cheese, salt, pepper, and parsley in large bowl and beat thoroughly. Roll chilled chicken pieces in flour, then dip in egg mixture; repeat twice. Heat butter in heavy skillet and saute breasts until crisp, then bake in oven 10 to 15 minutes at 375 degrees F to cook breasts through, melt cheese, and brown coating.

About The Author

The Old Farmer's ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors
 

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments