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.
- In a large, heavy skillet or sauté pan, heat the extra virgin olive oil over medium heat. Cook chicken in skillet, turning once, until golden brown. Transfer to paper towels to drain.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||88 g|
|Saturated Fat||23 g|
|Unsaturated Fat||39 g|
|Dietary Fiber||2 g|