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CHICKEN TIDBITS
2 whole chicken breasts, skinned and boned
1/4 c. butter
2 tsp. Dijon style mustard
1 garlic clove, crushed or garlic salt to taste
1 tbsp. minced parsley
1 tsp. lemon juice
1/4 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
Cut chicken breasts into 3/4 inch cubes. In medium skillet, melt butter. Stir mustard, garlic, parsley, lemon juice in. Add chicken.
Saute over medium heat 5-10 minutes, turning chicken constantly. Add bread crumbs and Parmesan cheese and coat chicken evenly. Spoon into serving dish.
Serve warm or as an hors d'oeuvre or with rice as a main dish.
2 whole chicken breasts, skinned and boned
1/4 c. butter
2 tsp. Dijon style mustard
1 garlic clove, crushed or garlic salt to taste
1 tbsp. minced parsley
1 tsp. lemon juice
1/4 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
Cut chicken breasts into 3/4 inch cubes. In medium skillet, melt butter. Stir mustard, garlic, parsley, lemon juice in. Add chicken.
Saute over medium heat 5-10 minutes, turning chicken constantly. Add bread crumbs and Parmesan cheese and coat chicken evenly. Spoon into serving dish.
Serve warm or as an hors d'oeuvre or with rice as a main dish.