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Parmesan Encrusted Chciken Breasts With Roasted Pepper Sauce


"I believe the sauce served at the restaurant had some cream in it, but I found you really didn’t need it, and therefore I left it out. If you prefer, you could fry your chicken on the stove top, but I personally prefer baking it in the oven. If you do not want to take the time to roast your own peppers, you could buy a jar of roasted peppers. Just drain the peppers first and pat dry before using. Making your own breadcrumbs will help this dish really stand out."

Servings: 4 / Calories: 826


4 Boneless, Skinless Chicken Breasts (About 6 Ounces Each)
2 Cups Homemade Seasoned Breadcrumbs
1 Cup Grated Parmesan Cheese
1 Egg Mixed with 3 Tablespoons Milk
1/2 Cup All-purpose Flour
Salt & Pepper
3 Tablespoons Olive Oil
Olive Oil Spray

2 Red Peppers, Roasted
2 Tablespoons Olive Oil
1 Large Garlic Clove, Peeled
Salt & Pepper
3 Tablspoons Grated Parmesan Cheese
Pinch Red Chili Flakes



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