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NOTES : Essential Equipment: shallow bowl or pie pan; 10-inch skillet
Fish is easy to fix and so good for you. Fish is available whole,
drawn and pan-dressed, but you'll find it most often in steaks or
fillets. You can purchase fish fresh or frozen. When you select
fresh fish, the scales should be bright with a sheen, the flesh
should be firm and elastic and there should be no odor. Frozen
fish should be tightly wrapped and frozen solid; there should be
no discoloration and no odor.
Cuts of Fish
Fish steaks are the cross section of a large pan-dressed fish.
Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per
serving.
Fish fillets are the sides of the fish, cut lengthwise from the
fish. They can be purchased with or without skin. Fillets usually
are boneless; however, small bones, called pins, may be present.
Allow 1/4 to 1/3 pound per serving.
Nutr. Assoc. : 5322 0 0 0 0 0 0 2130706543 0 2130706543 0
*
Exported from MasterCook *
Parmesan-Dijon Chicken
Preparation Time :0:00
Poultry & Seafood Main Dishes
Recipe By
Serving Size : 6
Categories
:
: Chapter 3
Poultry Main Dishes
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
6
skinless, boneless chicken breast halves
(about 1/4 pound each)
1
3
1
/4
/4
/4
cup margarine or butter (1/2 stick)
cup dry bread crumbs
cup grated Parmesan cheese
2
tablespoons Dijon mustard
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.
Heat the oven to 375º. Either place the margarine in the shallow
microwavable dish and microwave uncovered on High about 15 seconds until
melted, or place the margarine in a pie pan and place in the oven about 1
minute until melted.
Mix the bread crumbs and cheese in a large plastic bag. Stir the mustard
into the melted margarine until well mixed.
To make breadcrumbs, place 4 pieces of bread on a cookie sheet and in a
2
00º oven about 20 minutes or until dry;cool. Crush into crumbs with a
rolling pin or clean bottle.
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