Parmigiano-crusted lemon chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Oil for greasing pan | ||
| 8 | Skinless boneless chicken breast halves, (about 2 pounds) | |
| 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 |
| All-purpose flour for dredging | ||
| 2 | larges | Eggs beaten with 1 Tbsp milk |
Directions
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