CHICKEN FRANCESE RACHAEL RAY RECIPES

Steps:

• In a shallow dish, add the flour and garlic powder; season with salt and pepper
• In another shallow dish, season the eggs with salt, pepper, lemon zest, and parmigiano-reggiano, and beat until blended
• In a large nonstick skillet, heat the oil, three turns of the pan, over medium to medium-high
• Dredge the fish in the flour, then coat in the egg
• Working in batches, cook the fish until deep golden, 2 to 3 minutes per side
• In a separate pot, melt down butter, add white wine and lemon slices, and thicken with Wondra
• Parmesan-Crusted Sole

Steps:

• Preheat oven to 400 degrees F.
• Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
• Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.
• For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.