Recipe: Carolyn's Chicken Dinner
Eating alone doesn't have to mean fast food.
SYRACUSE, N.Y., March 13, 2009 -- During the week, Syracuse University senior Carolyn Meitzner looks for quick dishes like this.
"I'd make it on an average night when I want to cook," she says, "but don't have a ton of time."
Meitzner made up the recipe to make breaded chicken more interesting. She usually eats the chicken with rice or potatoes and some kind of green vegetable.
Serves 1
Ingredients
Directions
Rinse the chicken under cool water and pat dry with paper towels.
Mix the flour, salt and pepper in a bowl, or on a plate.
Mix the thyme, oregano, basil, garlic powder and crushed pepper into the bread crumbs in a separate bowl or plate.
Coat the chicken tenders in flour, tapping off the excess flour. (This process is known as dredging.)
Place the chicken in the beaten egg until it is coated.
Then coat the chicken with the bread crumb mixture.
Place breaded chicken in an oil-coated frying pan over medium heat until lightly brown on each side.
