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Fried Chicken With Cheese - Second Prize 1998

Fried Chicken With Cheese
Image Credit:
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 4.
Category
Poultry
Course
Main Dish
Preparation Method
Bake
Saute
Credit
Mrs. Charles L. Hunter, Warwick, Rhode Island
Sources
Old Farmer's Almanac
Ingredients
2 whole chicken breasts, skinned, boned, and halved
4 pieces Monterey Jack cheese, in large cubes
4 sprigs fresh sage, or 1/2 teaspoon dried sage
2 eggs
1 tablespoon Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh parsley
1 cup all-purpose flour
1/4 cup butter, melted

Instructions

Cut a deep pocket in each half chicken breast, being careful not to cut all the way through. In each pocket place Monterey Jack pieces and a sprig of sage, or 1/8 teaspoon dried sage. Cover and chill for 2 hours or longer.

Preheat oven to 375°F.

In a bowl, combine eggs, Parmesan, salt, pepper, and parsley and beat thoroughly. Roll chilled chicken pieces in flour, then dip in egg mixture; repeat twice. 

In a skillet, warm butter. Saute breasts until crisp, then bake for 10 to 15 minutes to cook breasts through, melt cheese, and brown coating.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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