NEW CASTLE —
- 4 small, whole chicken breasts, skinned and deboned
- 3 eggs
- 4 oz. Romano cheese, (about 1/2 cup) freshly grated
- 4 tbsps. fresh parsley, minced
- Salt and pepper, to taste
- 1 cup flour
- 1/2 cup olive oil
- 1 stick butter
- 1 lemon, thinly sliced
- 1/4 cup dry white wine
Additional lemon slices and parsley, for garnish
Preheat oven to 350.
Slice each whole breast in four even pieces and pound lightly to tenderize.
In bowl, whip together eggs, 1/4 cup Romano, half of the parsley, and salt and pepper. Coat each chicken piece first in flour, then dip in egg mixture, then coat with flour again.
Meanwhile, heat oil in large skillet over medium high heat. When hot, add chicken pieces and cook until golden brown, about five minutes per side. Be careful that coating is not torn. Place cooked chicken on paper towels to dry.
In small pan, melt butter with lemon slices over low heat. Add wine and rest of minced parsley. Simmer slowly; do not brown.
Put chicken pieces in large baking pan. Pour wine and butter sauce evenly over chicken and sprinkle with remaining cheese.
Bake for 10 to 15 minutes so that sauce is heated and cheese is melted. Garnish with parsley and lemon, and serve.
- 2 cups chopped fresh broccoli, or 1, 10-oz. package frozen chopped broccoli, thawed and drained.
- 1 lb. ground beef
- 1 can (4 oz.) mushroom stems and pieces, drained
- 2 cups shredded Cheddar cheese, about 8 oz.
- 1/3 cup chopped onion
- 2 cups Bisquick baking mix
- 1/2 cup cold water
- 1/4 cup grated Parmesan cheese
- 1 tsp. salt
- Dash of pepper
- 1/2 cup milk
- 4 eggs
Heat oven to 400. Grease rectangular 13x9x2-inch baking dish. Heat 1-inch salted water to boiling. Add broccoli. Cover and heat to boiling. Cook until almost tender, about 5 minutes; drain thoroughly.
Cook and stir beef in 10-inch skillet until brown; drain. Stir in mushrooms, 1 1/2 cups Cheddar cheese and onion. Mix baking mix; water and remaining Cheddar cheese until soft dough forms; beat 20 strokes. Pat dough in dish with floured hands, pressing 1/2-inch up sides. Spread beef mixture over dough; sprinkle with broccoli. Mix remaining ingredients; pour over broccoli. Bake until knife inserted near center comes out clean, 25 to 30 minutes.
Potatoes, Old French Style