¼ cup fine dry bread crumbs 1 tablespoon smipped fresh basil or ¾ teaspoon dried basil, crushed 1/8 teaspoon black pepper 1 tablespoon butter or margarine, melted 4 skinnless, boneless chicken breast halves (about 1 ¼ pounds total) 2/3 cup reduced-fat milk 2 teaspoons all-purpose flour ¾ teaspoon instant chicken bouillon granules
1. In a small bowl stir together the bread crumbs, 2 teaspoons of the fresh basil or ½ teaspoon of the dried basil, the pepper, and paprika. Add melted butter; toss to coat. 2. Arrange chicken in a 2-quart rectangular baking dish. Sprinkle chicken pieces with the crumb mixture, pressing onto the chicken to coat. Bake in a 400 degree oven for 20 to 25 minutes or until no longer pink 3. Meanwhile, in a small saucepan stir together milk, flour, bouillon granules, and remaining dried herb (if using) until combined. Cook and stir until thickened and bubbly. Book and stir for 1 minute more. Stir in remaining fresh herb (if using). Serve over chicken.
No comments:
Post a Comment