The 125 Best Fondue Recipes/Ilana Simon 2001

Italian Breaded Chicken
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cloves garlic, minced 2 tbsp/25 ml finely ground pistachio nuts 1 cup/250 ml dry breadcrumbs
1 tsp/5 ml red pepper flakes 1 tsp/5 ml dried basil 1 tsp/5 ml dried oregano
1 tbsp/15 ml freshly grated Parmesan cheese (preferably Parmagiano-Reggiano) salt and freshly ground black pepper to taste 2 eggs
1 lb/500 g boneless skinless chicken breasts, cut into 1-inch (2.5 cm) cubes oil for fondue



1 In a food processor, combine garlic and pistachios; process to a fine mince. Transfer mixture to a bowl. Stir in breadcrumbs and mix well. Season with red pepper flakes, basil, oregano, salt and pepper. Stir in Parmesan cheese.
2 In another bowl, beat eggs. Dip chicken pieces in eggs, then in breadcrumb mixture. Transfer breaded chicken to a platter.
3 In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
4 Spear breaded chicken with fondue fork and fondue 1 to 2 minutes or until cooked to desired doneness.

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