| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Esslöffel | olive oil |
| 1 1/2 Esslöffel | lemon juice fresh |
| 1 Teelöffel | Worchestershire sauce |
| 1 Teelöffel | dijon mustard |
| 3/4 Teelöffel | garlic salt |
| 1/8 Teelöffel | pepper |
| 4 | Chicken breast halves, skinned and boned |
| 2/3 Tasse | Finely crushed seasoned croutons |
| 1/3 Tasse | parmesan grated |
| 8 | Romaine lettuce leaves (for presentation) |
|
Lemon slices, (garnish)
In a large zip-lock plastic bag, prepare marinade. Mix oil, juice, Worchestershite sauce, mustard, salt and pepper. Add chicken, seal bag and shake to mix and thoroughly coat chicken. Refrigerate 15 minutes.On shallow plate, mix crushed croutons and cheese. Add chicken, one piece at a time, to mixture, coating pieces well. Place chicken in greased, shallow baking pan, drizzle reserved marinade over chicken. Bake in 400 degree oven about 18 minutes or until fork can be inserted with ease in chicken and juices run clear. Arrange lettuce on plate, arrange chicken on leaves and garnish with lemon.
__|__ .___(*)___. o/ \o ...Flyin' outta Sandee's Kitchen...;)
|
|
Anmerkungen zum Rezept:
|
