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Bon Appetit's Chicken Napoleon
6 pieces boneless chicken breasts
Salt and pepper
1 cup all-purpose flour
3 whole eggs, lightly beaten
1 cup bread crumbs
1 pound butter
1/2 pound pecan pieces
1/4 pound light brown sugar
Cut chicken breasts in half and flatten with the side of a cleaver. Season lightly and dip in flour, egg, then bread crumbs.
Chop pecan pieces very finely and mix with 1/2 pound of the butter and light brown sugar. Melt the other 1/2 pound of butter and saute breaded chicken until golden brown on both sides. Set chicken in warm place and discard cooking butter.
Melt pecan mixture and stir until foamy. Pour over chicken and serve immediately. Garnish with fresh seasonal fruits.
From: Chef Stephen Farquhar at Bon Appetit in Dunedin
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