Main Meal Recipes > Chicken Breasts Leoni
half lemon
1 tablespoon flour, well seasoned with salt and black pepper
2 eggs, beaten
2 tablespoons freshly grated parmesan
2 tablespoons olive oil
2 tablespoons butter
16 fresh asparagus spears, cooked and drained
(see measure conversions for more information)
- Flatten with a rolling pin to about 1/2 inch thickness.
- Rub the chicken with the lemon half, squeezing the juice onto the meat.
- Coat the chicken with the seasoned flour.
- Heat the oil in a pan.
- Dip each breast in the beaten egg and fry in the oil for about 5 minutes on each side.
- The breasts should be lightly golden and cooked through.
- Remove from pan.
- Put 4 asparagus spears on each breast.
- Sprinkle with parmesan and put under a hot grill for 2 - 3 minutes or until cheese has melted.
- Serve.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make chicken breasts Leoni:
A retro-style meal which would make a very easy lunch or supper.
Ingredients
4 chicken breasts, skinned and bonedhalf lemon
1 tablespoon flour, well seasoned with salt and black pepper
2 eggs, beaten
2 tablespoons freshly grated parmesan
2 tablespoons olive oil
2 tablespoons butter
16 fresh asparagus spears, cooked and drained
(see measure conversions for more information)
Method
- Place the chicken breasts between 2 sheets of greaseproof paper.- Flatten with a rolling pin to about 1/2 inch thickness.
- Rub the chicken with the lemon half, squeezing the juice onto the meat.
- Coat the chicken with the seasoned flour.
- Heat the oil in a pan.
- Dip each breast in the beaten egg and fry in the oil for about 5 minutes on each side.
- The breasts should be lightly golden and cooked through.
- Remove from pan.
- Put 4 asparagus spears on each breast.
- Sprinkle with parmesan and put under a hot grill for 2 - 3 minutes or until cheese has melted.
- Serve.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
