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Lemon-pepper chicken

Yield: 4 Servings

Ingredients:

• 1/8 c Bread crumbs italian
• 1/4 c Romano cheese shredded
• 1/8 c Parmesan cheese ground
• 1 1/2 tb Lemon-pepper spice (no salt -added type!)
• 3 x Chicken breasts pounded thi -n
• 1 x Eggs
• 1 tb Half & half
• 1 tb Water
• 1 tb Butter
• 1 ts Peanut oil

Instructions:

Combine first 4 ingredients to make coating base. Combine Egg & water to make egg wash. Pound chicken breasts thin (about 1/2") with meat pounder or other suitable device. Dip in egg wash consisting of water half & half and egg. Dredge chicken in coating base mixture. Saute in butter/oil mixture over medium heat about 3 minutes per side or when browned nicely. From the collection of Chuck Rippel Source: The Collection of Chuck Ripple

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