Yield: 4 Servings
|\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|
|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