- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 cup dry bread crumbs
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon dried thyme
- 1 egg, lightly beaten
- 1 tablespoon canola oil
- 1 tablespoon butter
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and seasonings. Place egg in another shallow bowl, dip chicken in egg, then in the crumb mixture.
- In a large skillet, brown the chicken in oil and butter over medium heat for 3-5 minutes on each side or until chicken juices run clear. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Picnic Chicken
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I agree, this is quick and good. For my taste, I would up the seasonings a little next time.
Crispy and delicious!
I feel really stupid. I just rated this recipe and have never made it. I made another picnic chicken recipe and thought this was it. Please disregard my rating etc.
OMG...so good. I have already passed this recipe on to other people and they too have given it rave reviews. The only thing I would stress is use unsalted butter in the pans or omit the salt in the dry mixture. Maybe the recipe already stated this and I just missed it. Anyway...VERY good!!!
Quick, easy and good.