Pounded Chicken when Sherry-Dijon Sauce

Pounded, Parmesan-breaded chicken taking into account bearing in mind a Dijon-sherry sauce.

The ingredient of Pounded Chicken when Sherry-Dijon Sauce

1. 1 tablespoon olive oil
2. 1 egg, beaten
3. 2 tablespoons water
4. u00bd cup gather together wheat bread crumbs
5. u00bc cup grated Parmesan cheese
6. 2 tablespoons butter
7. 3 tablespoons dry sherry
8. 1 teaspoon Worcestershire sauce
9. u00bd teaspoon Dijon mustard
10. u00bd teaspoon minced garlic
11. u00be pound skinless, boneless chicken breast halves, pounded to 1/8-inch thick

The instruction how to make Pounded Chicken when Sherry-Dijon Sauce

1. Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet in the manner of olive oil.
2. Mix egg and water together in a wide bowl. mixture combination bread crumbs and Parmesan cheese together in a separate bowl.
3. Melt butter with sherry, Worcestershire sauce, Dijon mustard, and garlic in a small saucepan more than medium heat; cook until slightly thickened, virtually 5 minutes.
4. Dip chicken breasts into the beaten egg to coat. Press the dipped breasts into bread crumbs and gently toss in the middle of your hands so any bread crumbs that havent stuck can terminate away. Arrange onto the prepared sheet. Drizzle sherry-Dijon sauce greater than the breaded chicken breasts.
5. Bake not far off from a rack in the culmination third of the preheated oven until no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should retrieve at least 165 degrees F (74 degrees C).

Nutritions of Pounded Chicken when Sherry-Dijon Sauce

calories: 560.9 calories
carbohydrateContent: 24.6 g
cholesterolContent: 229.2 mg
fatContent: 29.1 g
fiberContent: 1.2 g
proteinContent: 46.1 g
saturatedFatContent: 12.2 g
servingSize:
sodiumContent: 746 mg
sugarContent: 2.4 g
transFatContent:
unsaturatedFatContent: