Title: Shake And Bake Chicken
Categories: Infood01
Yield: 1 servings

2 tb Dijon mustard
3 tb White wine
1 Shallot; minced
Salt and pepper; fresh
-ground
4 Pieces chicken cutlet
2 c Bread crumbs; (leftover
-bread is
; okay)
1/4 c Parsley chopped
1 tb Thyme chopped
1/4 c Grated Parmesan cheese
Olive oil or melted butter

In bowl put Dijon, white wine, minced shallot, and salt and pepper to taste
mix and add chicken to marinade for 1/2 hour. In shallow bowl or baking
dish mix bread crumbs, parsley, thyme, Parmesan, and pepper to taste. Then,
drizzle oil and crumb mixture until moistened and crumbly, but not too wet.
Roll chicken in crumb mix. Put on lightly greased baking pan, and bake at
425 degrees for 12 to 14 minutes or till cooked through. Very juicy.

Yield: 4 servings

Converted by MC_Buster.

NOTES : Recipe courtesy of Cheryl Young, Exec Chef, Marion's Restaurant,
NYC

Recipe by: IN FOOD TODAY SHOW #INB259

Converted by MM_Buster v2.0l.