Title: Cheese-Crusted Chicken
Categories: Light meals, Main course, Chicken & p
Yield: 4 Servings

4 Boneless skinless chicken
-breast halves
1 1/4 c Flour
1/2 ts Salt
1/8 ts Ground nutmeg
1/8 ts Ground pepper
1 Egg; lightly beaten
2/3 c Swiss; Gruyere, or
-Emmenthaler, grated
1/2 c Dry bread crumbs
1/4 c Butter
1 Lemon; cut in wedges, for
-garnish

1. Pound breasts lightly to flatten to a uniform 1/4 inch thick; set aside.

2. Sift together flour, salt, nutmeg, and pepper; set aside. Have beaten
egg in a pie pan. Mix together cheese and bread crumbs; set aside.

3. Coat breast halves with seasoned flour, shaking off excess. Dip in egg,
then in cheese-crumb mixture, coating well.

4. In a large, heavy-bottomed skillet over medium heat, melt butter. Add
chicken and saute until golden brown on both sides (about 5 minutes per
side). Drain on paper towels. Serve with lemon wedges.

NOTES : The flavor secret of this chicken sauce is in its coating of flour,
bread crumbs, and Swiss cheese. It is a perfect picnic dish because it is
as good cold as it is hot. Have a spatula nearby while the breasts are
browning--as the cheese coating melts, it may stick to

Posted to recipelu-digest by "Valerie Whittle" on Feb
16, 1998