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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Grains, Eggs Italian Poultry 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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@aol.com on Nov 16, 1997

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