Boneless chicken breasts are breaded and browned, then they're baked with a simple mixture of lemon juice, garlic, and Parmesan cheese.
- 1 egg (lightly beaten)
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1 dash pepper
- 1 clove garlic (crushed, minced)
- 4 chicken breast halves (boneless, skinless)
- 1 cup bread crumbs (seasoned, dry; more or less as needed)
- 4 tablespoons extra virgin olive oil
- 1/3 cup chicken broth
- 2 tablespoons white wine (dry, or chicken broth)
- 2 tablespoons lemon juice (fresh)
- 1/4 cup Parmesan cheese (grated)
In a shallow bowl, stir together beaten egg, milk, salt, pepper and minced garlic.
Between sheets of plastic or wax paper, pound chicken breasts to flatten.
Dip flattened chicken breasts in egg mixture, then roll in bread crumbs to coat well.
Arrange chicken breasts in a shallow baking dish. In a small bowl, combine chicken broth with white wine and lemon juice. Pour broth mixture over chicken; sprinkle Parmesan cheese over the top.
Cover and bake at 350 F for 20 minutes. Uncover and bake 10 to 15 more minutes.