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Ingredientes
- 4-6 skinless, boneless chicken breast halves
- 1 lemon
- 1/2 c. fresh bread crumbs
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper
- 1/2 tsp rosemary
- 1/4 tsp oregano
- 4 garlic cloves, chopped
- 1/2 c. extra virgin olive oil
- 1 egg
- 2 tbsp minced parsley
- 1/4 c. Parmesan or possibly Romano cheese
Direcciones
- Peel the zest from the lemon (the zest is the yellow portion of the skin that does not contain any portion of white).In a food processor, process bread, cheese, lemon zest, paprika, herbs and cheese till combined (except parsley). Empty contents to a bowl and set aside. Rinse food processor bowl.
- Squeeze lemon juice into food processor bowl. Pour in extra virgin olive oil and garlic; process till garlic is chopped.
- Pour liquid into a ziploc bag and marinate chicken for 45-90 min.
- Beat one egg and add in minced parsley. (A dash of paprika can also be added for extra color, if you like).
- Cut chicken into slices 2 inches long by 3/8" thick. Dip chicken pcs into egg mix, then coat with bread crumb mix.
- Sauté chicken pcs in 1/4" of extra virgin olive oil till browned, flipping once or possibly twice, about 2-3 min. Note: Add in extra flavor to extra virgin olive oil by adding a couple whole cloves garlic; remove from oil when they brown.
- Recipe may be doubled. Store remainder refrigerated till ready to use. Sprinkle with mozzarella, provolone or possibly Parmesan cheese and heat briefly in toaster oven before serving topped with pasta sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 189 | 68% |
| Total Fat 21.37g | 27% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.01g | |
| Cholesterol 58mg | 19% |
| Sodium 590mg | 25% |
| Potassium 160mg | 5% |
| Total Carbs 8.13g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.84g | 1% |
| Protein 13.47g | 22% |
