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Reviews Date of last review
2 Sun November 27, 2005
Recommended By Average Price Average Rating
50% of reviewers None indicated 5.5

Ingredients: 1 c dehydrated onion
1/2 tsp salt
1/2 tsp rosemary
1/2 tsp dried coriander
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried paprika
1/4 tsp black pepper
1/4 tsp red peppers
1 crushed bay leaf
1/4 tsp ground sage
1 c + 2 Tbsp grated parmesan cheese
4 chicken breasts, pounded thin
1 egg
How To Prepare: 1. Put dehydrated onion into a food processor and process for about a minute.
2. Add the rest of the dry ingredients except for the cheese and process for 30 seconds.
3. Add the cheese and pulse to blend.
4. Coat chicken with egg and then dip into the mixture.
5. Fry in olive oil.
Number of Servings: 4
Carbs per serving - include all nutritional information if known: 2
Preparation Time: 10 minutes
Effort (Easy, Average, Difficult): Easy


Registered: July 2002
Location: Allegan, Michigan
Posts: 1047
Review Date: Wed October 12, 2005 Would you recommend the product? No | Price you paid?: None indicated | Rating: 1 

Positive aspects of the product (pros):

Are you sure this carb count is right? Fitday says that there are 66.62 carbs in one cup of dehydrated onions. Even if you subtact the fiber (7.36) you end up with 59.26 carbs. Divide that by the 4 servings and you end up with 14.815 carbs per serving.
Divine Miss M
Major LCF Poster!

Registered: September 2004
Location: The Divine Great Lake State
Posts: 1848
Review Date: Sun November 27, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

Positive aspects of the product (pros): Tasty, juicy with a nice, thin crunchy coating
Cons: The dehyradated onions - too high in carbs!

This recipe is very similar to chicken piccata. I recommend replacing the dehyrdrated onion with onion *powder* to taste. It cuts out a step (no blender needed) - just mix it with the other ingredients. To really take this recipe to a lower level, omit the red peppers, and use crushed, dried basil and oregano.

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