Chicken With Tomato Olive Sauce
|Egg||1 , beaten|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Snipped fresh parsley/1 tablespoon dried parsley||1⁄4 Cup (4 tbs)|
|Lemon pepper seasoning||1⁄2 Teaspoon|
|Butter/Margarine||1 Tablespoon, melted|
|Boneless chicken breast halves||4 Medium|
|Plum tomatoes||8 , chopped|
|Canned pitted ripe olives||6 Ounce, drained and sliced (1 Can)|
|Dried basil||1 Tablespoon, crushed|
|Olive oil/Cooking oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Hot cooked fettuccine||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
In a small bowl stir together egg and water.
In a shallow bowl or pie plate combine bread crumbs, parsley, and lemon-pepper seasoning.
Stir in melted butter.
Rinse chicken; pat dry with paper towels.
Dip chicken in egg mixture, and then roll in crumb mixture to coat.
Place chicken in a 2-quart rectangular baking dish.