Recipe for Dave's Parmesan Chicken


8 each boneless, skinless chicken breasts
1 cup butter unsalted
1 pint cream, or half and half
1 1/2 cup parmesan, grated
1/2 cup romano cheese, grated
8 oz mozzarella
1 teaspoon salt
1 dash white pepper
1/4 cup chives or fresh chopped green onion; tops
8 oz corn flakes or wheaties
1 teaspoon garlic granules
1 teaspoon savory leaves
1/2 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon coarse ground black pepper


Heat butter or and cream in a small sauce pan until butter melts. Stir in cheese, salt and pepper and half of chives. Keep warm over low heat.

Flatten chicken breasts with smooth side of your tenderizer mallet.

If grilling, marinate in a shallow dish of Italian dressing for two or three minutes, turning breasts with a fork until all are coated with marinade. Brush occasionally with marinade while grilling. Do not overcook.

If pan frying, coat the breasts with egg and roll in coating mix. Fry in a medium hot pan with approximately 1/4 inch of shortning or cooking oil. Turn once when coating becomes crispy. Do not overcook.

Place breast on a bed of pasta (spaghettini to fettucini) and ladle sauce over breast and pasta. Garnish with reserved chives and a dash of sweet paprika. Suggested side dishes are broccoli florets or French cut green beans and garbanzos cooked with onion (or pearl onions if you want to be fancy).

DAVE'S COATING MIX: Crush cereal until it becomes a medium fine consistency. Place in covered vessel with other ingredients. Shake to mix. Pour into flat low sided pan as much as necessary to coat your meat. Pick out lumps before returning balance to storage container.

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