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Monday, April 30, 2012

Breaded Dill Chicken


It's a great feeling to make up a recipe as you go, and to have it turn out, especially if it turns out really good, and so good that you want to make it again. This chicken is definitely one of those recipes. The recipe here is for 2 chicken breasts, but it can be easily doubled/tripled/quadrupled to suit your needs. I'm growing some herbs in my kitchen, and I'm excited to try this out with fresh dill!

Breaded Dill Chicken
1/2 cup bread crumbs
1 1/2 teaspoons dried dill
1/2 teaspoon dried parsley
1/2 teaspoon fennel
1 teaspoon salt
1/4 teaspoon pepper
2 chicken breasts
1 egg
2 tablespoons milk

1. Preheat the oven to 350 degrees F. 
2. In a small bowl, combine the bread crumbs and spices. 
3. In a separate bowl, whisk the egg and milk until combined. 
4. Place the chicken in the egg mixture until all sides are covered, then move it to the bowl of breading. Push each side into the mixture, lightly patting so that it sticks. Repeat this with remaining chicken breast. 
5. Place the chicken breasts in a glass baking dish and bake in the preheated oven for 25-30 minutes, until a thermometer registers at 165 degrees F, or the inside is no longer pink. 




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