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Mushroom Almond Chicken
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4 ounces fresh mushrooms, sliced
1 garlic clove, minced
1 tablespoon butter or margarine
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon cayenne pepper
1 broiler/fryer chicken (3 to 3-1/2 pounds), skinned and cut up
3 eggs, lightly beaten
1/4 cup buttermilk
1/4 teaspoon salt
1-1/2 cups Italian-style bread crumbs
1/2 cup chopped almonds
1-1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1 cup (4 ounces) shredded Monterey Jack cheese, optional
In a skillet, saute mushrooms and garlic in butter; set aside. Combine lemon and
cayenne peppers; sprinkle over the chicken and let stand for 10 minutes. In a
shallow bowl, combine eggs, buttermilk and salt. In another bowl, mix the bread
crumbs, almonds, basil and oregano. Dip chicken in buttermilk mixture, then in
crumb mixture, coating well. Place in a 13-in. x 9-in. baking pan; sprinkle with
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |