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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OVERNIGHT CHICKEN DIV
A
N
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
|