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See below ingredients and instructions of the recipe
4 ea Breasts, chicken, halves,
-- broiler/fryer, boned,
-- skinned
1/2 c Breadcrumbs, Italian style
1/2 c Pesto, prepared
4 ea Cheese, provolone, slices
2 tb Parsley, chopped
Place the bread crumbs in a shallow dish. Add the chicken breast
halves, one piece at a time, turning to coat.
Place the chicken in a single layer in an oiled baking pan.
Spoon the pesto over the chicken. Top each breast with one slice of
cheese, and 1/2 tablespoon of parsley.
Bake in 350 F oven for about 20 - 25 minutes or until the
chicken is fork tender.
Cook: Yvette T. Carozza, Central Falls, Rhode Island
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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