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A recipe for Chicken Francesca containing chicken cutlets, sliced thin Seasoned bread crumbs for coating cutlets egg Oil for frying ***SAUCE*** butter garlic, pressed fresh parsley, chopped lemon, juiced

Pollo Francesca is just a fancy way of saying chicken with spinach, ham, mushrooms and cheese. It is good however you say it and this is an easy way to make it!

1. Preheat oven to 350 degrees F. 2. Cut each chicken breast half into one or two fillets, depending on thickness. 3. Wrap each piece in a fold of plastic wrap and pound with the flat part of a meat tenderizer hammer to a uniform thickness. Fillets should not be too thin for this dish. 4. Soak the

Cut chicken into bite-size pieces, coat with egg and bread crumbs. Fry both sides. Saute mushrooms, peppers and onions in oil from jar. Dissolve broth in 2 cups boiling water. Put chicken in large baking dish, pour broth over chicken, add peppers, onions, mushrooms and wine. Cover with foil. Bake at

Dip chicken in beaten egg and then in bread crumbs. Fry in oil until golden brown. Place chicken in a flat baking dish and put aside. Melt butter, garlic and chopped parsley and cook 3 minutes. Remove from heat and add juice of lemon. Pour sauce over chicken and bake in a 375 degree preheated oven

Remove tenderloin from each breast half and save. Fillet each half into two slices to yield 12 pieces. Use flat of tenderizer to lightly pound each piece. Soak all pieces in milk for 10 minutes. Mix bread crumbs, Parmesan cheese and parsley. Dredge each piece of chicken and lightly brown on both
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Chicken Francesca Recipe