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CarbsPerServing:8
total recipe
Effort:
Easy
Ingredients:
2 Chicken breasts (or the number needed to serve number of ppl
you
have)
1/2 c grated parmesan 1 egg, beaten
4 oz mozarella, shredded 1 tsp Italian seasoning Bacon
Direction:
Mix the parmesan with the
Italian seasoning. Coat the chicken breasts with egg and
dredge in the parmesan. Saute in a little olive oil until
browned. Remove from skillet. Place onto a cookie cooling rack
which has been placed on a LINED cookie sheet. Put a slice of
bacon on each piece (or two-whatever it takes to cover surface
of chicken)...on top of that, the mozarella. Bake until the
chicken is done through. Enjoy! The way to test for doneness:
press with a fork, the thickest part of the breast...it should
press just slightly and bounce back up. The amount it should
press is to be compared to the amount the end
of your nose presses when pressed gently with your finger.
STEAK/HAMBURGER DONENESS: GENTLY....
1. Press the space between your upper lip and nose(relaxed-don't
tense it). This is RARE.
2. Press the side of your nostril. This is MED RARE.
3. Press the end of your nose. This is MEDIUM (also perfect
for
chicken breasts---no dry, cardboard chicken this way!)
4. Press the bridge of your nose (where the cartilage meets
the
bone). This is WELL DONE.
Transfer the idea of how much these areas press down to your
meat
and it will be exactly as you want it.
***
For
Details about Ingredients , check your nearest American Store
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