Parmigiano-crusted Lemon Chicken
| 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 | t | Finely grated lemon peel |
| yellow part only | ||
| 1 | T | Minced fresh flat-leaf |
| Italian parsley | ||
| 1 | t | Minced fresh thyme |
| 1/2 | t | Minced fresh rosemary |
| 1/2 | t | Minced fresh marjoram |
| 1 | t | Salt |
| 1/2 | t | Freshly ground pepper |
| All-purpose flour for | ||
| dredging | ||
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 951
Calories From Fat: 283
Total Fat: 32.6g
Cholesterol: 121.5mg
Sodium: 2507.7mg
Potassium: 884.3mg
Carbohydrates: 94.2g
Fiber: 7.2g
Sugar: 4.1g
Protein: 68.9g