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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