Сhicken

5 Simple Butterfly Chicken Breast Recipes

Christopher Robinson

Whether you’re looking for a quick and easy dish or something more elaborate, you’ll find it here among our collection of the greatest Butterfly Chicken Breast recipes. Many of my friends include this dish among their favorites since it is easy to make and can be enjoyed by a large group of people without any preparation or cleanup. Happy eating!

1.Nando’s Peri-Peri Butterfly Chicken Breast Recipe


Nando's Peri-Peri Butterfly Chicken Breast Recipe

The entire family will love Nando's Peri-Peri Butterfly Chicken Breast since it's so simple to make but tastes amazing. Quickly and easily prepare delicious, tender, and juicy chicken by learning the art of butterflying a chicken breast. A must-try is this delicious dish for grilled chicken breasts.
Prep Time 5 mins
Cook Time 2 hrs 15 mins
Servings 2 people

Ingredients
  

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 2 tsp smoked paprika
  • 1 tsp tabasco or any other chilli sauce
  • 1/2 tsp chilli flakes
  • 3 cloves of garlic minced
  • 1 tsp oregano
  • 1/4 tsp salt
  • a pinch of pepper

Instructions
 

  • Olive oil, lemon juice, smoked paprika, oregano, minced garlic, chili flakes, salt, pepper, and tabasco sauce are all ingredients in the marinade.
  • Create a paste by thoroughly combining the ingredients.
  • Butterfly chicken breasts by placing your palm on top of one, then cutting lengthwise through the bird with a long, sharp knife.
  • Half the chicken breast horizontally, stopping short of cutting all the way through.
  • If you flatten it out and open it, you'll see that it resembles a butterfly.
  • It can be thinned out more with a meat tenderizer.
  • Replace the first chicken breast with a second one and continue.
  • In order to marinate the chicken, just rub the marinade over both sides of each butterfly chicken and place in the fridge for at least two hours.
  • Turn up the grill to high and cook the chicken breasts one at a time.
  • Cook for three minutes per side, or until done.

Notes

The difference between a good chicken dish and the finest chicken recipe possible lies in the marinade. Rub the chicken with the marinade and refrigerate for at least two hours, but the longer the better.
This will allow the chicken breast to absorb all the flavors, leaving you with soft, flavorful flesh. Grilling time after marinating is just approximately 7 to 8 minutes, depending on the size of your chicken breast.
When cooking at a high temperature, a thinner chicken breast will yield better results. Chicken is best when cooked until no longer pink in the middle.
If you have any leftover chicken, you can use it to make this Grilled Chicken Avocado Wrap.

Nutrition Facts

2 servings per container

Amount Per Serving
Calories 377
% Daily Value*
Total Fat 23 g 36 %
Saturated Fat 6 g 28 %
Trans Fat 0 g
Cholesterol 111 mg 37 %
Sodium 418 mg 17 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 1 g 5 %
Total Sugars 0 g
Includes – Added Sugars
Protein 37 g 74 %
Vitamin D 1 Вµg 5 %
Calcium 42 mg 4 %
Iron 2 mg 12 %
Potassium 478 mg 10 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: low Carb * sugar Conscious * keto Friendly * paleo * mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher

Fat 23 g 36 %
Saturated 6 g 28 %
Trans 0 g
Monounsaturated 12 g
Polyunsaturated 4 g
Carbs 4 g 1 %
Fiber 1 g 5 %
Total Sugars 0 g
Added Sugars
Protein 37 g 74 %
Cholesterol 111 mg 37 %
Sodium 418 mg 17 %
Calcium 42 mg 4 %
Magnesium 51 mg 12 %
Potassium 478 mg 10 %
Iron 2 mg 12 %
Zinc 2 mg 14 %
Phosphorus 320 mg 46 %
Vitamin A 110 Вµg 12 %
Vitamin C 4 mg 4 %
Thiamin (B1) 0 mg 11 %
Riboflavin (B2) 0 mg 15 %
Niacin (B3) 18 mg 110 %
Vitamin B6 1 mg 81 %
Folate (Equivalent) 11 Вµg 3 %
Folate (Food) 11 Вµg
Vitamin B12 1 Вµg 25 %
Vitamin D 1 Вµg 5 %
Vitamin E 2 mg 16 %
Vitamin K 10 Вµg 8 %

Source: https://www.mygorgeousrecipes.com/peri-peri-butterfly-chicken/

Also may be interested:

Why do you butterfly chicken breast?

If you want to cook a thick cut of meat more quickly, butterfly it.

Should you butterfly chicken breast before marinating?

Chicken breasts will cook more evenly and be thinner if you butterfly them.

2.Easy garlic butterfly chicken and veggies


Easy garlic butterfly chicken and veggies

To get the finest chicken ever, try making this garlic butterfly chicken—simple, it's flavorful, and quick. Also called spatchcock chicken, this dish may be prepared quickly and easily on a single baking sheet alongside your favorite vegetables. Excellent for a weekday dinner and fantastic for Whole30 leftovers!
Prep Time 15 mins
Cook Time 45 mins
Servings 6 people

Ingredients
  

  • 4 pound chicken
  • 4 tablespoons ghee
  • 2 tablespoons minced garlic
  • 2 tablespoons lemon juice or 1/2 lemon
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups quartered gold potatoes or red potatoes
  • 2 cups halved Brussel sprouts

Instructions
 

  • Have a 450 degree Fahrenheit oven ready. Remove the chicken's backbone and lay it flat with the breast side up to make a butterfly. The chicken should be placed on a rimmed baking sheet with the wings tucked beneath the bird to prevent them from burning.
  • Spread the minced garlic out on a cutting board and continue to mince it until you can mash it with the flat side of a knife. Mix it with the ghee and the rest of the spices (minus the lemon juice) in a little bowl.
  • Spread seasoning under the skin of the chicken's breasts and thighs. Set aside 1 to 2 teaspoons of the mixture.
  • After 15 minutes in the oven, take the chicken out. Prepare a potato ring for the chicken and lower the oven temperature to 400 degrees F. Lightly salt the potatoes.
  • Use a spoon to massage the rest of the mixture into the chicken, and use a small amount to season the potatoes. Put the baking sheet back in the oven for another 20 minutes.
  • Put the potatoes on one side of the baking sheet and the Brussels sprouts on the other. Stir the Brussels sprouts around so that they may acquire a little coating of the ghee mixture. Pour the fresh lemon juice over the potatoes and Brussels sprouts. Throw it back in the oven and bake for another 20 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
  • Take it out of the oven, and dig in!

Amount Per Serving
Calories 780
% Daily Value*
Total Fat 54 g 84 %
Saturated Fat 18 g 92 %
Trans Fat 0 g
Cholesterol 249 mg 83 %
Sodium 617 mg 26 %
Total Carbohydrate 12 g 4 %
Dietary Fiber 2 g 9 %
Total Sugars 1 g
Includes – Added Sugars
Protein 58 g 117 %
Vitamin D 1 Вµg 5 %
Calcium 65 mg 7 %
Iron 4 mg 22 %
Potassium 938 mg 20 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: low Carb * sugar Conscious * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * no Sugar Added * sulphite Free

Fat 54 g 84 %
Saturated 18 g 92 %
Trans 0 g
Monounsaturated 21 g
Polyunsaturated 10 g
Carbs 12 g 4 %
Fiber 2 g 9 %
Total Sugars 1 g
Added Sugars
Protein 58 g 117 %
Cholesterol 249 mg 83 %
Sodium 617 mg 26 %
Calcium 65 mg 7 %
Magnesium 81 mg 19 %
Potassium 938 mg 20 %
Iron 4 mg 22 %
Zinc 4 mg 39 %
Phosphorus 501 mg 72 %
Vitamin A 208 Вµg 23 %
Vitamin C 37 mg 41 %
Thiamin (B1) 0 mg 23 %
Riboflavin (B2) 0 mg 32 %
Niacin (B3) 21 mg 134 %
Vitamin B6 1 mg 96 %
Folate (Equivalent) 48 Вµg 12 %
Folate (Food) 48 Вµg
Vitamin B12 1 Вµg 39 %
Vitamin D 1 Вµg 5 %
Vitamin E 1 mg 10 %
Vitamin K 63 Вµg 52 %

Source: https://www.wholekitchensink.com/garlic-butterfly-chicken-whole30/

Also may be interested:

Should you butterfly chicken breast before grilling?

To ensure uniform cooking throughout, pound the chicken breasts to an equal thickness before frying. The chicken breasts stay juicy and tender thanks to the brine. If the chicken breast is well dried before being grilled, it will brown more rapidly.

Is it better to pound or butterfly chicken breast?

When cooking chicken breasts, if you don’t pound them out, the thinner ones might dry up while the thicker ones can be undercooked. Pounding the meat also tenderizes it so that it cooks up more easily.

3.Butterfly Chicken Breast


Butterfly Chicken Breast

Our recipe for Butterfly Chicken Breasts will greatly reduce the amount of time you spend grilling. Chicken breasts may be cooked more rapidly if their thickness is decreased. To top it all off, the Butterfly Chicken Breast is served on a delicious salad with a Mediterranean twist.
Prep Time 25 mins
Cook Time 25 mins
Servings 4 people

Ingredients
  

  • 2 large boneless skinless chicken breasts 1 lb.
  • 1/2 cup KRAFT Greek Vinaigrette Dressing divided
  • 1-1/2 cups English cucumber slices cut in half
  • 1 cup cherry tomatoes cut in half
  • 1 pkg. 4 oz. crumbled feta cheese
  • 1 cup loosely packed fresh parsley leaves
  • 1 cup rinsed canned chickpeas garbanzo beans
  • 1/2 cup slivered red onions
  • 1/2 cup coarsely crushed ATHENOS Whole Wheat Baked Pita Chips

Instructions
 

  • Prepare grill for cooking over medium heat.
  • Carefully make a horizontal lengthwise cut through the thickest part of each chicken breast, but don't cut all the way through to the other side. Arrange in a wide and shallow dish. Sprinkle chicken with salt and pepper and drizzle with 1/4 cup dressing. Put in the fridge for 15 minutes.
  • In the meantime, mix together the vegetables and the rest of the dressing: cucumbers, tomatoes, cheese, parsley, chickpeas, onions.
  • Cook chicken on the grill for 4 minutes per side, or until fully cooked.
  • The bird will be sliced. Top the cucumber mash with some crumbled chips. To accompany the chicken.

Nutrition Facts

4 servings per container

Amount Per Serving
Calories 450
% Daily Value*
Total Fat 26 g 40 %
Saturated Fat 8 g 40 %
Trans Fat 0 g
Cholesterol 108 mg 36 %
Sodium 521 mg 22 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 5 g 19 %
Total Sugars 5 g
Includes – Added Sugars
Protein 34 g 69 %
Vitamin D 0 Вµg 1 %
Calcium 203 mg 20 %
Iron 3 mg 15 %
Potassium 770 mg 16 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: low Carb * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free

Fat 26 g 40 %
Saturated 8 g 40 %
Trans 0 g
Monounsaturated 7 g
Polyunsaturated 9 g
Carbs 20 g 7 %
Fiber 5 g 19 %
Total Sugars 5 g
Added Sugars
Protein 34 g 69 %
Cholesterol 108 mg 36 %
Sodium 521 mg 22 %
Calcium 203 mg 20 %
Magnesium 78 mg 18 %
Potassium 770 mg 16 %
Iron 3 mg 15 %
Zinc 2 mg 22 %
Phosphorus 432 mg 62 %
Vitamin A 127 Вµg 14 %
Vitamin C 29 mg 32 %
Thiamin (B1) 0 mg 20 %
Riboflavin (B2) 0 mg 38 %
Niacin (B3) 12 mg 75 %
Vitamin B6 1 mg 110 %
Folate (Equivalent) 73 Вµg 18 %
Folate (Food) 73 Вµg
Vitamin B12 1 Вµg 30 %
Vitamin D 0 Вµg 1 %
Vitamin E 3 mg 17 %
Vitamin K 288 Вµg 240 %
See also:  TOP 5 Recipes For Russian Chicken

Source: https://www.myfoodandfamily.com/recipe/212447/butterfly-chicken-breast#

Also may be interested:

How long do you cook chicken breast in the oven?

Large, boneless, skinless chicken breasts will need 20 to 30 minutes in an oven preheated at 375 degrees F to cook through.
Large bone-in, skin-on chicken breasts will take 35 to 40 minutes in an oven preheated to 375 degrees F.

Is butterfly chicken boneless?

Butterflying a boneless chicken breast accomplishes this by producing a uniformly thin slice. Like with chicken piccata, this will speed up the frying process. At other instances, such when making a traditional cordon bleu, a thin chicken breast is required so that it may be stuffed with delicious components before being baked.

4.Butterfly Chicken Recipe


Butterfly Chicken Recipe

Prep Time 15 mins
Cook Time 1 hr 10 mins
Servings 6 people

Ingredients
  

  • 4 lb 1.8kg chicken ((fresh, preferably organic))
  • 1 lemon
  • 1 cup fresh herbs (see notes)
  • 4 garlic cloves (maybe more depending on size)
  • 2 teaspoons salt
  • freshly ground pepper
  • 1/2 teaspoon chilli flakes (optional)
  • 1/2 cup extra virgin olive oil (divided)
  • 1 teaspoon salt (extra)

Instructions
 

  • Change into a butterfly
  • Turn the chicken breast-side down and pat it dry with paper towels. Start at the tail and cut up either side of the backbone and cut the backbone out using powerful kitchen scissors (the Jamie Oliver ones I use are fantastic).
  • Flip the bird over so the breast is facing up, then press down firmly with the palm of your hand until you hear the bone shatter.
  • Once the chicken has been pounded to an even thickness, it's ready to be flavored.
  • What seasonings to use and how long to cook the butterflied chicken
  • Set oven temperature to 400 degrees Fahrenheit/200 degrees Celsius.
  • Use a potato peeler to remove a wide swath of lemon rind from the fruit (or as much lemon as you want). White pith is something you want to avoid. Keep the lemon on the side.
  • Blend the lemon rind, herbs, garlic, and chili flakes (if using) with the olive oil and the 1/4 cup of extra virgin olive oil in a tiny food processor or similar equipment until the ingredients are finely minced and resemble pesto.
  • Inject 2 teaspoons of salt and 1 teaspoon of freshly ground pepper into the dish.
  • Roast the chicken with the breast side down in a roasting pan. Split the lemon in half and squeeze the juice over the
  • Spread a third of the herb/oil mixture over the chicken and rub it into the meat and any cracks you can find.
  • Chicken should be flipped over so the breast side is up. Apply the juice from the remaining half of the lemon.
  • Create a tasty little pouch between the breast tissue and epidermis by softly sliding your fingers in there.
  • Once you've finished making the pocket, fill it with some of the herb/oil mixture and sprinkle the remainder over the chicken.
  • Spread the remaining oil and salt over the top (or to your taste).
  • Do a one-hour roasting. Fifty minutes in, make sure everything is okay. recipe notes (see)
  • Remove from heat and tent loosely with foil for 10 minutes to rest.

Notes

You may use whatever mix of fresh herbs you prefer, but my favorite is basil, parsley, and at least 1 tablespoon of fresh rosemary leaves. Fresh tarragon or thyme, if I have them, would be great as well. However, basil and parsley make up the bulk of the herbs.
Allow the chicken to sit at room temperature for 20 to 30 minutes before cooking. Reasonably, if it's a scorching summer day, the chicken might reach to room temperature as you cook it. The biggest issue is that you run the danger of drying out the breast flesh by cooking a cold chicken for a longer period of time than a warm one.
Use a meat thermometer to determine when the chicken is cooked through. According to what I've read, a healthy body temperature ranges from 165 degrees Fahrenheit (75 degrees Celsius) to 175 degrees Fahrenheit (80 degrees Celsius) in the thickest portion of the thigh. That's alright, but employ some common sense. The meat is done when the fluids stop appearing cloudy and the texture becomes firm. My ideal temperature for cooked blood near the bone is 185 degrees Fahrenheit (85 degrees Celsius).
Food Security
Make sure it reaches an internal temperature of at least 165 degrees Fahrenheit (75 degrees Celsius).
Do not use utensils that have come into contact with raw meat on cooked meals.
It's important to clean hands after handling raw meat.
Don't let food remain out at room temperature for long durations.

Nutrition Facts

6 servings per container

Amount Per Serving
Calories 822
% Daily Value*
Total Fat 64 g 98 %
Saturated Fat 16 g 78 %
Trans Fat 0 g
Cholesterol 227 mg 76 %
Sodium 798 mg 33 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 1 g 4 %
Total Sugars 0 g
Includes – Added Sugars
Protein 57 g 114 %
Vitamin D 1 Вµg 4 %
Calcium 59 mg 6 %
Iron 4 mg 20 %
Potassium 665 mg 14 %
See also:  5 Recipes For Newk'S Chicken Salad

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: low Carb * sugar Conscious * keto Friendly * paleo * specific Carbs * mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher

Fat 64 g 98 %
Saturated 16 g 78 %
Trans 0 g
Monounsaturated 32 g
Polyunsaturated 12 g
Carbs 3 g 1 %
Fiber 1 g 4 %
Total Sugars 0 g
Added Sugars
Protein 57 g 114 %
Cholesterol 227 mg 76 %
Sodium 798 mg 33 %
Calcium 59 mg 6 %
Magnesium 69 mg 16 %
Potassium 665 mg 14 %
Iron 4 mg 20 %
Zinc 4 mg 37 %
Phosphorus 457 mg 65 %
Vitamin A 170 Вµg 19 %
Vitamin C 24 mg 27 %
Thiamin (B1) 0 mg 17 %
Riboflavin (B2) 0 mg 29 %
Niacin (B3) 21 mg 130 %
Vitamin B6 1 mg 85 %
Folate (Equivalent) 35 Вµg 9 %
Folate (Food) 35 Вµg
Vitamin B12 1 Вµg 39 %
Vitamin D 1 Вµg 4 %
Vitamin E 4 mg 24 %
Vitamin K 181 Вµg 151 %

Source: https://www.marcellinaincucina.com/butterflied-roast-chicken-herbs/

Also may be interested:

Why do you butterfly chicken breast?

If you want to cook a thick cut of meat more quickly, butterfly it.

Should you butterfly chicken breast before marinating?

Chicken breasts will cook more evenly and be thinner if you butterfly them.

5.Butterflied Roast Chicken with Lemon and Rosemary


Butterflied Roast Chicken with Lemon and Rosemary

There is plenty of crispy golden skin on this butterflied roast chicken seasoned with lemon and rosemary. Flattening a whole chicken by cutting it down the backbone with a knife or kitchen shears allows for more equal cooking and prevents the breast flesh from drying out. Grilled chicken that has been butterflyed tastes amazing.
Prep Time 10 mins
Cook Time 50 mins
Servings 6 people

Ingredients
  

  • 1 tablespoon olive oil or as needed
  • 1 3 pound whole chicken, backbone removed
  • kosher salt and ground black pepper to taste
  • 1 lemon sliced into rounds
  • 4 sprigs fresh rosemary
  • ½ cup white wine

Instructions
 

  • Turn the oven temperature up to 400 degrees F. (200 degrees C). Aluminum foil can be used to line a baking dish with a lip. To use, just set a rack over a sheet of foil.
  • Chicken breasts should be rubbed with olive oil and heavily seasoned with salt and pepper on both sides. Lay out the lemon slices and rosemary on the rack, then arrange the chicken on the rack skin side up.
  • Prep an oven to 450 degrees F and roast the chicken for 45 to 55 minutes, or until no longer pink at the bone and the juices flow clear. Temperatures of 165 degrees Fahrenheit are considered healthy, and a thermometer placed in the thickest region of the thigh, close to the bone, will show that (74 degrees C).
  • Tent the chicken with aluminum foil and move it to a serving plate. Take out the rack and toss the lemon and rosemary.
  • Carefully, without tearing the foil, pour the wine into the baking pan and use a wooden spoon to dislodge the bits of food in the pan. Juices from the pan should be strained into a pot and brought to a boil; cooking time should be around 5 minutes, or until the sauce has decreased. Spread the chicken with the sauce.

Notes

Rather than using white wine, you may use chicken broth.

Nutrition Facts

6 servings per container

Amount Per Serving
Calories 377
% Daily Value*
Total Fat 26 g 40 %
Saturated Fat 7 g 35 %
Trans Fat 0 g
Cholesterol 116 mg 39 %
Sodium 610 mg 25 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 1 g 4 %
Total Sugars 0 g
Includes – Added Sugars
Protein 29 g 58 %
Vitamin D 0 Вµg 2 %
Calcium 36 mg 4 %
Iron 2 mg 10 %
Potassium 352 mg 7 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: low Carb * sugar Conscious * keto Friendly * paleo * mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * kosher

Fat 26 g 40 %
Saturated 7 g 35 %
Trans 0 g
Monounsaturated 11 g
Polyunsaturated 5 g
Carbs 3 g 1 %
Fiber 1 g 4 %
Total Sugars 0 g
Added Sugars
Protein 29 g 58 %
Cholesterol 116 mg 39 %
Sodium 610 mg 25 %
Calcium 36 mg 4 %
Magnesium 38 mg 9 %
Potassium 352 mg 7 %
Iron 2 mg 10 %
Zinc 2 mg 19 %
Phosphorus 235 mg 34 %
Vitamin A 68 Вµg 8 %
Vitamin C 8 mg 9 %
Thiamin (B1) 0 mg 8 %
Riboflavin (B2) 0 mg 15 %
Niacin (B3) 11 mg 66 %
Vitamin B6 1 mg 44 %
Folate (Equivalent) 14 Вµg 4 %
Folate (Food) 14 Вµg
Vitamin B12 0 Вµg 20 %
Vitamin D 0 Вµg 2 %
Vitamin E 1 mg 5 %
Vitamin K 5 Вµg 4 %

Source: https://www.allrecipes.com/recipe/242362/butterflied-roast-chicken-with-lemon-and-rosemary/

Also may be interested:

What is the difference between Spatchcock and butterfly?

To “butterfly” a chicken, just cut a boneless chicken breast in half horizontally and open it like a book. Alternatively, to “spatchcock” a chicken is to make a long incision along the spine of the bird and then push down on the bird’s breast to flatten it.

How do you get breadcrumbs to stick to chicken breast?

Coat each piece of chicken breast in flour, then brush off the excess. Next, pass the chicken breast into the egg, coating it gently, and then hold it over the bowl to drain any leftover egg. The last step is to cover the chicken with bread crumbs by laying it in the crumbs, flipping it over, and pressing it into the crumbs.

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