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Name: Ritzier Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Olive oil**; 2/3 c Seasoned bread crumbs*; 1/4 ts Black Pepper freshly ground; 1 tb Cornstarch; 3 lg Egg whites, beaten lightly; 3 oz Part skim mozzarella, sliced; 1 1/2 c Evaporated skim milk; 2 tb Chopped fresh parsley; 1/2 c Parmesan cheese; 6 Boneless, skinless chicken

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INGREDIENTS

2 tb Olive oil**
2/3 c Seasoned bread crumbs*
1/4 ts Black Pepper ; freshly ground
1 tb Cornstarch
3 lg Egg whites, beaten lightly
3 oz Part skim mozzarella, sliced
1 1/2 c Evaporated skim milk
2 tb Chopped fresh parsley
1/2 c Parmesan cheese
6 Boneless, skinless chicken

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Heat 1 Tbs. of oil in a large skillet over medium heat. Dip breasts in egg white, then in bread crumbs. Brown half the chicken in oil. Remove to a baking dish coated with non-stick spray. Repeat process using the remaining Tbs. of oil and the rest of the chicken. Top chicken with sliced mozzarella. In a small bowl, combine 3 Tbs. of the evaporated milk with 1 Tbs. corn starch. Mix well. In a small saucepan over medium heat, combine remaining evaporated milk, parmesan, parsley and black pepper. When it begins to simmer, stir in corn starch mixture. Stir sauce until thickened, then pour over chicken. Bake for about 25 minutes. * I ended up needing about an additional 1/2 cup or so of bread crumbs, and I was not coating them thickly ** I used half olive, half canola oil Posted to EAT-L Digest 24 Feb 97 by Patricia Williams on Feb 25, 1997.

NOTES

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Ritzier Chicken

2 tb Olive oil**
2/3 c Seasoned bread crumbs*
1/4 ts Black Pepper freshly ground
1 tb Cornstarch
3 lg Egg whites, beaten lightly
3 oz Part skim mozzarella, sliced
1 1/2 c Evaporated skim milk
2 tb Chopped fresh parsley
1/2 c Parmesan cheese
6 Boneless, skinless chicken

Preheat oven to 350 degrees. Heat 1 Tbs. of oil in a large skillet over  medium heat. Dip breasts in egg white, then in bread crumbs. Brown half the  chicken in oil. Remove to a baking dish coated with non-stick spray. Repeat  process using the remaining Tbs. of oil and the rest of the chicken.    Top chicken with sliced mozzarella. In a small bowl, combine 3 Tbs. of the  evaporated milk with 1 Tbs. corn starch. Mix well.    In a small saucepan over medium heat, combine remaining evaporated milk,  parmesan, parsley and black pepper. When it begins to simmer, stir in corn  starch mixture. Stir sauce until thickened, then pour over chicken. Bake  for about 25 minutes.    * I ended up needing about an additional 1/2 cup or so of bread crumbs, and  I was not coating them thickly    ** I used half olive, half canola oil    Posted to EAT-L Digest 24 Feb 97 by Patricia Williams <PIE@TWC.EDU> on Feb  25, 1997.

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Nutrition

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Serving Size: 1 Serving (4436g)
Recipe Makes: 1 Servings

Calories: 4787
Calories from Fat: 1127 (24%)

Amt Per Serving		% DV

	Total Fat 125.3g	167 %
	Saturated Fat 33.4g	167 %
	Monounsaturated Fat 36.6g
	Polyunsanturated Fat 29.8g
Cholesterol 2774.6mg		854 %
Sodium 3236.3mg		112 %
Potassium 9105.5mg		240 %
Total Carbohydrate 8.6g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 8.2g
Protein 849.6g		1214 %
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.

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Calories per serving: 4787

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