Servings: 4
Ingredients:
2(1 pound after boning) whole chicken breasts, skinned, boned, split lengthwise
2 tablespoons all-purpose flour
1 egg
1 tablespoon milk
1/2 cup seasoned fine dry bread crumbs
2 teaspoons paprika
1 teaspoon dried leaf thyme
1 teaspoon dried leaf rosemary
3 tablespoons vegetable oil
1. Preheat a 10-inch microwave browning skillet, uncovered on HIGH for 5:00.
2. Spoon flour onto a piece of waxed paper.
3. In a pie plate, whisk together egg and milk.
4. On another piece of waxed paper, combine bread crumbs, paprika, thyme and rosemary.
5. Mix well.
6. Coat chicken pieces with flour.
7. Dip in egg mixture, then in bread crumb mixture.
8. Add oil to how browning skillet.
9. Using a hot pad, tilt skillet to coat evenly with oil.
10. Quickly add chicken with thicker portions toward outside of skillet.
11. Microwave on HIGH for 6:00.
12. Turn chicken over and rearrange.
13. Microwave on HIGH for 5:00 or until tender and juices run clear when chicken is pierced with a fork.
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