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Sounds good ASM... the vinaigrette is the penetrator... the parmesan is the savory...
heres what im doing...
I trimmed and sliced up 4 breasts, into strips... probably 5 per breast...
put the chicken on a deep plate...evenly... poured milk over it to where its all soaking but the tops are sticking out... coat with sea salt and pepper....
let sit...
type a while...
i have some garlic herb bread crumbs in a bowl, im going to add some spices... salt pepper of course... some more garlic powder... maybe spicy substance... cayenne sometimes, but not this time...
stay tuned...
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