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Receta Chicken Breast With Prosciutto Sf July 93
by Global Cookbook

Chicken Breast With Prosciutto Sf July 93
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Ingredientes

  • 2 x Breasts of chicken, skinned and boned Lemon juice Salt and pepper, to taste
  • 4 slc Prosciutto
  • 4 slc Mozzarella cheese
  • 4 x Tomatoes, peeled and seeded
  • 10 x Basil leaves
  • 1 x Clove garlic
  • 1/2 tsp Oregano Salt and pepper
  • 2 x Large eggs
  • 1 x Clove garlic, crushed
  • 1/4 c. Lowfat milk
  • 1 Tbsp. Oil
  • 1/2 c. Grnd cornflakes
  • 1/4 c. Flour
  • 1/4 c. Grated parmesan cheese
  • 1/2 tsp Dry oregano
  • 1/4 tsp Dry rosemary
  • 1/4 tsp Dry sage
  • 1/4 tsp Dry marjoram
  • 2 Tbsp. Butter
  • 2 Tbsp. Extra virgin olive oil

Direcciones

  1. Wash boned chicken breasts with water and lemon. Rinse. Split whole breasts in 2
  2. 2.Make a pocket in each half breast and season with salt and pepper. Refrigerate1 hour.
  3. Mix herbs,garlic , flour and parmesan. Set aside.
  4. Make sauce: chop tomatoes and basil.
  5. Heat 1 tbs extra virgin olive oil in a saucepan add in tomatoes, basil, garlic, salt and pepper. Give it just a boil and turn off the heat
  6. Drain chicken pcs and stuff each with a slice of prosciutto and a slice of mozzarella.
  7. Beat Large eggs as for an omelet and blend with the lowfat milk and the garlic.
  8. Roll breasts in flour.
  9. Dip them in the egg mix and then coat them with the cornflakes herb coating.
  10. Heat a pan with extra virgin olive oil and butter and cook the breasts 1 or possibly 2 at a time over medium heat, till golden on both sides. Transfering them to a heated plate as you go.
  11. Place 1 tsp sauce on top of each breast. Serve warm