| 2 x Skinless chicken breast halves, with wing bone attached Flour seasoned with Salt to taste, and also with Freshly-grnd black pepper to taste, for dredging chicken |
1 chicken breast |
$2.99 per pound
|
$0.47 |
| 1 x Egg beaten lightly |
1/2 egg |
$2.53 per 12 items
|
$0.11 |
| 3/4 c. Fine fresh bread crumbs |
1/3 cup |
$1.79 per 15 ounces
|
$0.17 |
| 1/4 c. Vegetable oil |
2 tablespoons |
$3.00 per 48 fluid ounces
|
$0.06 |
| 1 Tbsp. Unsalted butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 1 Tbsp. White wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 1/8 tsp Dry thyme crumbled Salt to taste, Freshly-grnd black pepper to taste, |
0.06 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 2 Tbsp. Extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 2 c. Arugula or possibly watercress - (loosely packed) washed well, and spun dry |
1 cup |
$2.92 per ounce
|
$2.06 |
| 4 x Cherry tomatoes quartered |
2 cherry tomatoes |
$1.99 per pound
|
$0.54 |
| 1 Tbsp. Grated carrot |
1 1/2 teaspoons |
$1.49 per pound
|
$0.01 |
| 2 x Lemon wedges for garnish |
1 lemon |
$0.80 per item
|
$0.80 |
| Total per Serving |
$4.55 |
| Total Recipe |
$9.09 |
Suggestions?