6 tbsp. fl o ur

1 tsp. salt

1 1/2 oz. bread crumbs

1 oz. parmesan chee s e

1 egg, beaten

2 tbsp. water



In a bowl, mix flour and salt.   In another bowl, mix egg and water.   In yet another b o wl, mix crumbs and cheese.   Dip chic k e n in first bow l , then sec o nd bowl, then third bowl.   Put chicken in 9 " x 13" pan sprayed with Pam.   Bake 1 hour at 375 degrees.



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8 chic k e n breast halves, or 2 lbs. chicken tenders

1 - 2 heads fresh broccoli

1 can light cream of chicken soup, undiluted

1/2 c. fat-free sour cream

1/2 c. light mayonnaise

2 tbsp. dry sherry

1 tsp. paprika

1 tsp. prepared mustard

1/4 tsp. curry powder

1/3 c. parmesan cheese, grated



Cook chic k en, pre f e r ably by sauteing in one tablespoon of oil.   Coarsely chop meat and set aside.   Cook broccoli unt i l t e nder cri s p.   Arrange broccoli in a lightly greased 9" x 13" x 2" b a king dish.   Combine s oup and next six ingredients (thin if necessary with skim m i lk); spoon half of sauce over broccoli.   Arrange chicken over sauce; top with re m aining sauce.   Cover and refrigerate up to 24 hours.   Bake, u n covered, at 3 5 0 degrees for 30 to 35

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