Parmigiano-Crusted Lemon Chicken
Try this Parmigiano-Crusted Lemon Chicken recipe, or contribute your own. "Parmes" and "Poultry" are two of the tags cooks chose for Parmigiano-Crusted Lemon Chicken.
Yield: 4 Servings Ready in 1 hours
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|8 Skinless boneless chicken|
|1/2 cWalnuts; toasted, coarsely|
|1/2 tsMinced fresh marjoram|
|2 lgEggs beaten with 1 Tbsp milk|
|Oil for greasing pan|
|1 cFresh bread crumbs|
|1/2 tsMinced fresh rosemary|
|All-purpose flour for|
|1/2 cFinely grated parmesan|
|2 tsFinely grated lemon peel;|
|1 tbMinced fresh flat-leaf|
|1/2 tsBlack Pepper; freshly ground|
|Lemon; (juice of)|
|1 tsMinced fresh thyme|
Parmigiano-Crusted Lemon Chicken Preparation
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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