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| Chicken Napoleon |
| Yields: 6 servings |
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| Ingredients |
6 boneless chicken breasts
1 C cup flour
3 whole eggs
1 C bread crumbs
1 lb butter
1/2 lb pecan pieces
1/2 lb light brown sugar
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| Method |
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Cut chicken breasts in half and flatten with the side of a cleaver.
Season lightly and dip in flour, eggs, then bread crumbs.
Chop pecan pieces finely and mix with 1/2 lb. of the butter
and light brown sugar.
Melt the other 1/2 lb. of butter and saute breaded chicken until
golden brown on both sides.
Melt Pecan mixture and stir until foamy. Pour over chicken
and serve immediately.
Garnish with fresh seasonal fruits. |
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