Chicken breast, cut into strips, dip in beaten egg, then roll
in bread crumbs and chopped almonds. Saute in butter with garlic,
serve with a thin white sauce and some freshly grated parmesan...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Gal Called J.J. wrote:
> Chicken breast, cut into strips, dip in beaten egg, then roll
> in bread crumbs and chopped almonds. Saute in butter with garlic,
> serve with a thin white sauce and some freshly grated parmesan...

I do something similar but use chopped walnuts. The original recipe called
for deep frying and was actually meant to be an appetizer so no garlic or
sauce or cheese. Give it a try and see! (I'd make the sauce thicker than
"thin").

Jill

On 2005-02-10, Gal Called J.J. > wrote:
> Chicken breast, cut into strips, dip in beaten egg, then roll
> in bread crumbs and chopped almonds. Saute in butter with garlic,
> serve with a thin white sauce and some freshly grated parmesan...

.....tastes like chicken.

nb

One time on Usenet, notbob > said:
> On 2005-02-10, Gal Called J.J. > wrote:

> > Chicken breast, cut into strips, dip in beaten egg, then roll
> > in bread crumbs and chopped almonds. Saute in butter with garlic,
> > serve with a thin white sauce and some freshly grated parmesan...
>
> .....tastes like chicken.

Noooo, really? ;-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Gal Called J.J. wrote:

> Chicken breast, cut into strips, dip in beaten egg, then roll
> in bread crumbs and chopped almonds. Saute in butter with garlic,
> serve with a thin white sauce and some freshly grated parmesan...
>

Sounds a little bland to me, especially the sauce. I would put garlic
into the sauce, maybe make something with lemon, and serve with
asparagus, which is also good with lemon.


Dawn

"Gal Called J.J." > wrote in message
...
> Chicken breast, cut into strips, dip in beaten egg, then roll
> in bread crumbs and chopped almonds. Saute in butter with garlic,
> serve with a thin white sauce and some freshly grated parmesan...

I would put the strips on a bed of mixed greens with diced tomatoes,
shredded cheese, slices of avocado, and boiled egg wedges all dressed with a
honey mustard dressing. Forget the white sauce.

One time on Usenet, "jmcquown" > said:
> Gal Called J.J. wrote:

> > Chicken breast, cut into strips, dip in beaten egg, then roll
> > in bread crumbs and chopped almonds. Saute in butter with garlic,
> > serve with a thin white sauce and some freshly grated parmesan...
>
> I do something similar but use chopped walnuts. The original recipe called
> for deep frying and was actually meant to be an appetizer so no garlic or
> sauce or cheese.

Sounds a lot like the "chicken strips" that DH makes, only they're not
deep fried and that recipe also calls for almonds (I love walnuts, but
they don't like me -- they make my tongue hurt).

> Give it a try and see! (I'd make the sauce thicker than
> "thin").

Yeah, I'm thinking "medium" white sauce would be better. Thanks for
the suggestion, I was walking through the parking lot after dropping
DS off at school this morning and for some reason the above recipe
just came to mind. I think I'll make it this weekend and will post
the results...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

"Gal Called J.J." > wrote in message
...
> One time on Usenet, "jmcquown" > said:
> > Gal Called J.J. wrote:
>
> > > Chicken breast, cut into strips, dip in beaten egg, then roll
> > > in bread crumbs and chopped almonds. Saute in butter with garlic,
> > > serve with a thin white sauce and some freshly grated parmesan...
> >
> > I do something similar but use chopped walnuts. The original recipe
called
> > for deep frying and was actually meant to be an appetizer so no garlic
or
> > sauce or cheese.
>
> Sounds a lot like the "chicken strips" that DH makes, only they're not
> deep fried and that recipe also calls for almonds (I love walnuts, but
> they don't like me -- they make my tongue hurt).
>

Walnuts also make the edges of my tongue sore. That only seems to be true
for raw nuts. I haven't run into anyone else with the problem.

On Thu 10 Feb 2005 12:31:45p, Vox Humana wrote in rec.food.cooking:

>
> "Gal Called J.J." > wrote in message
> ...
>> One time on Usenet, "jmcquown" > said:
>> > Gal Called J.J. wrote:
>>
>> > > Chicken breast, cut into strips, dip in beaten egg, then roll
>> > > in bread crumbs and chopped almonds. Saute in butter with garlic,
>> > > serve with a thin white sauce and some freshly grated parmesan...
>> >
>> > I do something similar but use chopped walnuts. The original recipe
>> > called for deep frying and was actually meant to be an appetizer so
>> > no garlic or sauce or cheese.
>>
>> Sounds a lot like the "chicken strips" that DH makes, only they're not
>> deep fried and that recipe also calls for almonds (I love walnuts, but
>> they don't like me -- they make my tongue hurt).
>>
>
> Walnuts also make the edges of my tongue sore. That only seems to be
> true for raw nuts. I haven't run into anyone else with the problem.

I also make something similar - pecan-crusted chicken. Finely chopped
pecans, especially after being sauteed on the chicken, probably wouldn't do
that.

Wayne

Vox Humana wrote:
>
> "Gal Called J.J." wrote:
> > "jmcquown" said:
> > > Gal Called J.J. wrote:
> >
> > > > Chicken breast, cut into strips, dip in beaten egg, then roll
> > > > in bread crumbs and chopped almonds. Saute in butter with
garlic,
> > > > serve with a thin white sauce and some freshly grated
parmesan...
> > >
> > > I do something similar but use chopped walnuts. The original
recipe
> called
> > > for deep frying and was actually meant to be an appetizer so no
garlic
> or
> > > sauce or cheese.
> >
> > Sounds a lot like the "chicken strips" that DH makes, only they're
not
> > deep fried and that recipe also calls for almonds (I love walnuts,
but
> > they don't like me -- they make my tongue hurt).
> >
>
> Walnuts also make the edges of my tongue sore. That only seems to be
true
> for raw nuts. I haven't run into anyone else with the problem.

Hmm, seems like Jill is the one whose tongue has the most experience
with nuts. <G>

Sheldon wrote:
> Vox Humana wrote:
>>
>> "Gal Called J.J." wrote:
>>> "jmcquown" said:
>>>> Gal Called J.J. wrote:
>>>
>>>>> Chicken breast, cut into strips, dip in beaten egg, then roll
>>>>> in bread crumbs and chopped almonds. Saute in butter with garlic,
>>>>> serve with a thin white sauce and some freshly grated parmesan...
>>>>
>>>> I do something similar but use chopped walnuts. The original
>>>> recipe called for deep frying and was actually meant to be an
>>>> appetizer so no garlic or sauce or cheese.
>>>
>>> Sounds a lot like the "chicken strips" that DH makes, only they're
>>> not deep fried and that recipe also calls for almonds (I love
>>> walnuts, but they don't like me -- they make my tongue hurt).
>>>
>>
>> Walnuts also make the edges of my tongue sore. That only seems to
>> be true for raw nuts. I haven't run into anyone else with the
>> problem.
>
> Hmm, seems like Jill is the one whose tongue has the most experience
> with nuts. <G>

LOL! Love you, too!

Jill

In article >,
(Gal Called J.J.) wrote:

> Chicken breast, cut into strips, dip in beaten egg, then roll
> in bread crumbs and chopped almonds. Saute in butter with garlic,
> serve with a thin white sauce and some freshly grated parmesan...

Sounds good, especially without the white sauce and parmesan.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

In article >,
(Gal Called J.J.) wrote:

> Chicken breast, cut into strips, dip in beaten egg, then roll
> in bread crumbs and chopped almonds. Saute in butter with garlic,
> serve with a thin white sauce and some freshly grated parmesan...

Sounds pretty good to me, although I would use a red sauce because I am
not a big fan of white sauces.