Receta Breast of Chicken in Lemon-Herb Sauce
Breast of Chicken in Lemon-Herb Sauce
I'm always searching for recipes for chicken cutlets. Especially where there is no breading and frying involved. This is a light baked dish, a roulade that has the crunch of breadcrumbs in a light, lemony sauce.
- 6 boneless, skinless chicken-breast halves
- 1/2 cup fine, dry bread crumbs
- 1/4 cup extra-virgin olive oil
- 3 Tbsp. chopped fresh Italian parsley
- 1-1/2 tsp. dried oregano
- Salt
- 1 cup dry white wine
- 1/2 cup Chicken Stock
- 1/4 cup fresh lemon juice
- 1/2 tsp. crushed red pepper flakes
- 4 cloves, garlic, peeled
Cut each breast in half crosswise. Pound gently to flatten them slightly, to about 1/2" thick. Toss the breadcrumbs, 1 Tbsp. olive oil, 1 Tbsp. parsley, 1/2 tsp oregano and salt to taste, together in a bowl until blended. Spread 1 tsp. of bread-crumb mixture over each piece of chicken, reserving the remaining crumbs. Roll each chicken piece into a spiral and fasten with a toothpick.
Preheat oven to 475 degrees F.
Arrange the filled chicken breasts in a 13 x 9 baking dish. Stir the wine, stock, lemon juice, hot pepper; the remaining 3 Tbsp. olive oil, the remaining teaspoon of oregano, and salt together in a small bowl. Pour over the chicken. Whack the garlic cloves and scatter them among the chicken pieces. Bake 15-20 minutes depending on the thickness of your chicken.
Top the chicken with the remaining bread-crumb mixture and bake until the bread-crumb topping is golden brown, 5-10 minutes.
Transfer the chicken pieces onto a warm platter. Pour the juices into a saucepan, remove garlic if you prefer and bring to a boil and reduce slightly, about 10 minutes. Serve chicken with pan juices.
~Adapted from Lidia's Italian-American Kitchen
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