Parmigiano-crusted lemon chicken

Yield: 4 Servings

Measure Ingredient
\N \N Oil for greasing pan
8 \N Skinless boneless chicken breast halves, (about 2 pounds)
\N \N Juice of 1 lemon
1 cup Fresh bread crumbs
½ cup Finely grated parmesan cheese, * see note
½ cup Walnuts; toasted, coarsely chopped
2 teaspoons Finely grated lemon peel; yellow part only
1 tablespoon Minced fresh flat-leaf (Italian) parsley
1 teaspoon Minced fresh thyme
½ teaspoon Minced fresh rosemary
½ teaspoon Minced fresh marjoram
1 teaspoon Salt
½ teaspoon Freshly ground pepper
\N \N All-purpose flour for dredging
2 larges Eggs beaten with 1 Tbsp milk

Preheat the oven to 375 degrees. Lightly oil a 13-by-9-inch baking dish.

Place the chicken halves in a shallow dish and sprinkle both sides with lemon juice. Spread the bread crumbs on a baking sheet and toast in the oven for 5 - - 7 minutes until golden brown. Let cool.

In a medium bowl, combine the parmesan cheese, walnuts and seasonings. Add the toasted bread crumbs and mix well. Spread the flour on a large, flat plate. Dip each chicken breast half into the beaten egg, dredge in the flour, dip in the egg again, and coat with the bread-crumb mixture, pressing to coat well. Place in a single layer in the prepared baking dish and bake for 30 - 35 minutes, or until juices run clear when the breasts are pierced with a knife. Serve at once.

NOTES : * Preferably Parmigiano-Reggiano (2 ounces) Recipe by: "Parmigiano" by Pamela Sheldon Jones Posted to MC-Recipe Digest V1 #910 by LBotsko@... on Nov 16, 1997

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