Using a sharp knife, cut the chicken into 1/3 thick pieces and place in a large mixing bowl. Tip: If the chicken breasts are partially frozen, it will be easier to chop them up a bit.
In a mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 tablespoons dill, 1/2 teaspoon salt and 1/2 teaspoon salt. 8 teaspoons black pepper, or season to taste. Stir until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
Grilled Portobello Mushrooms
With this cleaning method, everything will shine from head to toe – zero stress and effort.
Crisp and Cool: Crafting Your Perfect Cucumber and Cabbage Salad
“This is an old old recipe, My grandmother use to make this back in the late 40s early 50s”
Dutch Oven Mexican Tortilla Lasagna
Quick Vanilla Cookies (Biscotti): facili e super golosi!