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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 boneless, skinless chicken breast halves, about 6 to 8 ounces each 1 large clove garlic, peeled and halved 1 1/2 cups Italian seasoned dry breadcrumbs 3/4 tsp. crumbled dried sage 1/2 cup all purpose flour 1/2 tsp. salt 1/4 tsp. pepper 2 large eggs, beaten to blend 3 tbsp. butter 3 tbsp. olive oil
Directions
Rub 1/2 of the garlic clove all over chicken. Stir together breadcrumbs and sage in a pie plate. Combine flour, salt and pepper in another pie plate. Place eggs in a third pie plate. Dredge chicken in the flour mixture to coat, shaking off excess. Dip chicken in the eggs then coat completely with the bread crumbs. Melt together butter and oil in a medium skillet over high heat. Add breaded chicken and remaining 1/2 clove garlic to the skillet. Fry chicken about 5 minutes per side until springy and cooked through. Serve hot.
Serves 2.
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