Italian Chicken Breast
Why I Love This Recipe
This recipe came from the Houston Chronicle and is from Luby's Restaurant. I am altering it just bit in the cooking process because the crust was getting rather browned but was still pink in the center. The recipe is typed with the changes made.
Ingredients You'll Need
1/2 lb grated mozzarella cheese
1 1/2 c flour, divided
1/4 c dried parsley flakes
1/6 c grated parmesan cheese
1/2 pkg (appx 3/4 Tbsp) dried Italian salad dressing mix--I used Good Seasons
1/2 c milk
4 boneless, skinless chicken breasts
vegetable oil
Directions
In a shallow bowl/dish place 2/3 c of the flour.
In a medium bowl, combine mozzarella, remaining flour, parsley flakes, parmesan and dressing mix; blend well.
In a shallow bowl, whisk together milk and egg until well blended.
Coat chicken with flour, shaking off excess; dip into egg mixture, then into cheese mixture, coating evenly and pressing into chicken.
Heat about 4-5 Tbsp oil in a large skillet over medium heat.
At this time also preheat the oven to 350.
Place chicken in pan and cook about 4-5 minutes per side until crust is golden.
Remove chicken from skillet and place on a cookie sheet and allow to bake until your chicken is cooked through.
Baking time will vary depending on the thickness of your chicken but should be somewhere in the 7-15 minute range.
