Try this Parmigiano-Crusted Lemon Chicken recipe, or contribute your own.
Suggest a better descriptionPreheat 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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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 477 | ||
Calories from Fat: 106 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 128.6mg | 40 % | |
Sodium 717.4mg | 25 % | |
Potassium 568.7mg | 15 % | |
Total Carbohydrate 43.5g | 13 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 39.3g | ||
Protein 48.5g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 477
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