Pan Fried Chicken Breasts– Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isPan Fried Chicken Breasts
SUMMER HOT LUNCH RECIPE WAGON: Pan Fried Chicken Breasts
Enjoy this easy Southern Style chicken, coated with the distinctive tase and delightful crunch of pecans
½ cup ground pecans
½ cup packaged plain bread crumbs
1 teaspoons dried sage, crumbled
¼ teaspoon salt
1 large egg
¼ teaspoon cayenne pepper
2 tablespoons water
¼ cup all-purpose flour
4 large boneless, skinless chicken-breast halves (about 1 ½ pounds)
3 tablespoons vegetable oil
Pecan halves (optional)
On a large sheet of wax paper, combine ground pecans, bread crumbs, sage, salt and cayenne pepper. On another sheet of wax paper, place flour. In a pie plate, beat egg with tablespoons water. Coat each chicken breast first with the flour, then the egg mixture then the pecan mixture.
In large skillet, heat oil over moderately high heat. Add the chicken, cook until the pieces are golden brown on both sides, 3 to 4 minutes on each side. Transfer the chicken to a warm platter. Garnish with pecan if desired. Pack in a heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF