Curtis' Chicken

Name: Curtis' Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 whole chicken; 2 tbsp. butter; 1/3 cup onions; 1/3 cup bell peppers; 4 eggs; 1/2 cup milk; 1 cup shredded cheddar cheese; 8 slices of toast; 1 cup flour; 1 garlic clove; salt and pepper to taste

Eats Now Editorial Team · Meat & Poultry

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Curtis' Chicken – a delicious recipe with chicken, butter, onions, bell peppers, eggs, milk. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 whole chicken
2 tbsp. butter
1/3 cup onions
1/3 cup bell peppers
4 eggs
1/2 cup milk
1 cup shredded cheddar cheese
8 slices of toast
1 cup flour
1 garlic clove
salt and pepper to taste

1
Whisk milk and eggs. Put cut up chicken in it. In separate bowl, mix toast and butter. Flour chicken, dip in milk, then again in the toast mixture. Put in greased baking pan. Bake at 400u00b0 for 35 minutes. Mix butter, onions, bell peppers, and garlic. Saute until tender. Pour over chicken when done then top with cheese.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole chicken, 2 tbsp. butter, 1/3 cup onions, 1/3 cup bell peppers, and more.

Yes, Curtis' Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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