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4 ea chicken breasts 1/2 ts Herb Seasoning
1/2 c bread crumbs 1 ts Nonfat Dry Milk
1/4 ts cracked black pepper 2 tb dry vermouth
4 servings
Bone the chicken. Remove the skin and discard. Trim any fat (the
yellow stuff). Cut each breast in half (just cut across, nothing
fancy). Combine the bread crumbs, pepper, seasoning, and milk on
a plate. Place the vermouth on a second plate. 'Swirl' each breast
in the vermouth and then roll in the bread crumbs. Be sure to cover
the breast entirely with bread crumbs. Place in a shallow baking dish
(not necessary to grease) and bake at 400 degrees for 20 minutes.
1/2 c bread crumbs 1 ts Nonfat Dry Milk
1/4 ts cracked black pepper 2 tb dry vermouth
4 servings
Bone the chicken. Remove the skin and discard. Trim any fat (the
yellow stuff). Cut each breast in half (just cut across, nothing
fancy). Combine the bread crumbs, pepper, seasoning, and milk on
a plate. Place the vermouth on a second plate. 'Swirl' each breast
in the vermouth and then roll in the bread crumbs. Be sure to cover
the breast entirely with bread crumbs. Place in a shallow baking dish
(not necessary to grease) and bake at 400 degrees for 20 minutes.
