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Monday, March 15, 2010

Chicken Parmesan Fondue

3 boneless, skinless chicken breasts
1 c breadcrumbs
1 t garlic powder
1 t dried basil
1 t oregano
1 T Parmesan Cheese
2 eggs
Canola Oil

Mix together dry ingredients. Whisk eggs. Dip each cubed piece of chicken in the egg mix, then into bread mix. Refrigerate until ready to serve. Heat oil to high heat in the fondue pot. Cook each piece for 3-4 minutes. Dip in the dips available. (See dips.)

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