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Wednesday, March 27, 2013


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This a great meal to serve with rice and steamed broccoli.

2 cups of fresh mushrooms, sliced
4 teaspoons of butter, divided [or ghee]
1/4 cup white grape juice
1/4 cup chicken broth
2 eggs
2 Tablespoons of almond milk
3/4 cup spelt bread crumbs
4 boneless chicken breasts [or turkey breast cutlets]
1 teaspoon minced fresh parsley
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon fresh ground peppercorns
4 thin slices mozzarella cheese

In a non-stick skillet coated with cooking spray, cook mushrooms in two teaspoons of butter until they are tender.

Stir in white grape juice and chicken broth. Cook for 3-4 minutes. Set aside and keep warm.

In a shallow bowl, combine eggs and milk.

Place bread crumbs in a zip-lock bag.

Dip the chicken in the egg and milk mixture and place chicken in the zip-lock bag to coat with the bread crumbs.

Combine the seasonings and sprinkle over the chicken.

In a large non-stick skillet, cook the chicken in the remaining butter until done.

Top each piece of chicken with the mozzarella cheese and cover until melted.

Serve with the mushrooms you set aside.

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