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Chicken Matteo Recipe

Ingredients

1 cup all-purpose flour

3/4 teaspoon salt

2 teaspoons baking powder

1 1/2 teaspoons vegetable oil

6 boneless, skinless chicken breast halves

1 handful fresh parsley, chopped

1/4 teaspoon dried oregano

2 teaspoon dried basil

1 pound cooked chicken breast halves

2 cups seasoned dry bread crumbs

1/4 teaspoon black pepper

1 tablespoon melted butter

5 tablespoons honey

1/4 cup prepared buttermilk

Directions

Combine sugar, salt, baking powder and oil - creamed

Place chicken in shallow baking dish; brush with 1 teaspoon flour. Spread horseradish cream cheese over chicken. Heat oven to 375 degrees F (190 degrees C).

Bake 60 to 65 minutes, turning chicken once-and-bake 10 minutes in the oven; basting with lemon zest.

Remove chicken from oven; stir both sides to coat (do not brown). Cool slightly.

Brush with 1 teaspoon cornstarch until lightly yellowed (cheese will be wet). Add chicken breasts, parsley, oregano and basil. Pour cornstarch mixture over both chicken and vegetables; toss thoroughly. Pour mustard over all; sprinkle with butter. Rub bottom and all sides with egg white. Serve with breadcrumbs, pepper and butter.