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See below ingredients and instructions of the recipe
4 Chicken breast halves, Non-stick vegetable cooking
-skinned and boned -spray
1 Egg 1 tb Unsalted margarine
1 pn Ground red pepper 3 tb Lemon juice
1/2 c Wheat germ
Lemon slices Fresh parsley, chopped
Place the chicken between two pieces of waxed paper and flatten to
1/2 inch thickness. Mix egg and red pepper. Dip each piece of
chicken in egg mixture and coat with wheat germ. Coat a large
skillet with vegetable spray. Place over medium-high heat; melt
margarine. Add chicken and cook for 3 to 4 minutes on each side.
Remove to serving platter; keep warm.Pour lemon juice in skillet;
cook over high heat for 1 minute, stirring constantly. Pour juice
over chicken. Garnish with lemon slices and/or parsley.
Makes 4 servings.
[COOKING LIGHT Spring 1986]
Posted by Fred Peters.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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