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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 lb. boneless, skinless chicken breasts
  • 8-12 oz. Dijon mustard
  • 4-6 oz. grated Parmesan cheese
  • Virgin olive oil
  • Parsley and grape tomatoes, for garnish
Cut chicken breasts into strips and place in large bowl. Cover with Dijon mustard. Turn to coat each piece thoroughly. Sprinkle Parmesan cheese over coated chicken strips, turning to be sure all sides are coated. Cover bowl and refrigerate for 30 minutes.
Pour enough virgin olive oil to fill pan about an inch. Heat on medium setting. Fry chicken strips on all sides until golden brown. Place on a platter and garnish with parsley and grape tomatoes.
Serves 4.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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