Pat Chicken dry, Place flour in bowl and add 1 T Kosher Salt and ? t black pepper. In another bowl beat the 2 eggs, and in another bowl mix the bread crumbs, parm cheese and parsley.
SBP (standard breading procedure)
Dredge chicken in seasoned flour, then coat with egg on all sides, place in bread crumbs and be sure to cover evenly.
Pre-heat oven to 375 degrees, in a saute pan over medium- high heat, melt 1 T butter and 1 T oil. Gently place chicken in pan and lightly brown on one side, turn over and brown lightly on this side as well. Remove from pan and place on a lightly sprayed sheet pan or cookie sheet, and place in oven for 10-13 minutes until done.
Honey-Dijon Cream Sauce: Reduce cream by 1/3 over medium heat, whisk in honey and mustard, season to taste.
This is also served great with Marinara sauce, roasted garlic cream sauce, or Alfredo sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (436g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 369 (32%)|
|Amt Per Serving||% DV|
|Total Fat 41g||55 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 841.3mg||259 %|
|Sodium 3349.7mg||116 %|
|Potassium 734.9mg||19 %|
|Total Carbohydrate 144.4g||42 %|
|Dietary Fiber 9.4g||37 %|
|Sugars, other 135.1g|
|Protein 53.4g||76 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1164
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