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Source: America's Favorite Food Associations

Non-Fried 'Fried' Chicken Breasts
A healthier way to have "fried" chicken!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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4 chicken breasts, boneless, skinless, halves
1 cup bread crumbs
2 cloves (large) garlic, minced
1 tablespoon flat leaf parsley, minced
1 teaspoon salt
1/2 teaspoon ground pepper, freshly
1 large egg
3 tablespoons Dijon mustard
3/4 cup flour
3 tablespoons olive oil
1 tablespoon tarragon, minced, fresh or 4 tarragon, fresh, sprigs




Between two pieces plastic wrap, place chicken and pound gently to even thickness. Line baking sheet with wax paper. In shallow dish, mix together bread crumbs, garlic, parsley, tarragon, salt and pepper. In another dish, beat egg with mustard. Place flour in third dish. Dredge each chicken breast in flour; dip in egg and then bread crumb mixture, covering completely and patting so crumbs adhere. Place on baking sheet (can be prepared ahead, covered with plastic wrap and refrigerated several hours or overnight). Place oil in large nonstick ovenproof frypan; heat over medium high heat. Add chicken and brown on both sides. Remove to 350 degree oven and bake just until chicken is cooked through, about 7 minutes, turning once. Transfer to serving plates; garnish each with tarragon sprig.




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