Shelly's Recipe

CHICKEN CHRIS from Ruths Chris Steak House

Category: Chicken

1 each chicken breast, skinless and boneless
3 each French baguettes (bread crumbs)
1 each shallot, minced
1 tsp garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/3 cup parsley
3 cups milk
3 each eggs



Remove the mass (middle from the baguettes and place in food processor. Mix until fine then add to a mixing bowl. Add the minced shallot, garlic, salt, pepper and parsley to the breadcrumbs. Mix together thoroughly.

Whisk together the eggs and milk. Place some plastic wrap over the chicken breast and pound using a mallet until width is a
1/3-1/4 inch. Drop into the egg wash and then place the chicken in the seasoned breadcrumbs. Make sure both sides are covered.

Saute chicken in a little oil on both sides until cooked. Cut in half for presentation
and to see if finished cooking.