1. Marinate chicken in mustard and garlic for 1/2 hour. Mix salt and pepper in the flour.
2. Then coat each piece of chicken in flour, egg, and bread crumbs in that order. Fry chicken until crispy and golden brown.
For Polenta: 1. Bring milk to a boil over medium high heat. With a whisk, stir in the semolina until it boils, and reduce heat - about 4-5 minutes. Remove from the heat and add the cheese, salt, and pepper. 2. Serve polenta immediately placing hot chicken on top. Copyright credit: 1996 by Todd English. 1996 Lifetime Entertainment Services. All rights reserved. Recipe by: www.Lifetimetv.com Posted to MC-Recipe Digest by Barb at PK ~~ltabprice~~at;wf.net> on Apr 30, 1998
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|Serving Size: 1 Serving (1754g)|
|Recipe Makes: 2|
|Calories from Fat: 758 (21%)|
|Amt Per Serving||% DV|
|Total Fat 84.2g||112 %|
|Saturated Fat 31.5g||157 %|
|Monounsaturated Fat 28.3g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 834.1mg||257 %|
|Sodium 8792mg||303 %|
|Potassium 3963.2mg||104 %|
|Total Carbohydrate 364g||107 %|
|Dietary Fiber 28g||112 %|
|Sugars, other 336g|
|Protein 318.3g||455 %|
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Calories per serving: 3544
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