Chicken w/ Light Lemon-Herb Sauce by Lidia Bastianich
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 bonless, skinless chicken breasts1/2 c. fine dry bread crumbs1/4 c. extra virgin olive oil3 TBS chopped fresh italian parsley1.5 tsp dried oreganosalt1 c. dry white wine1/2 c. chicken stock or canned reduced sodium chicken broth1/4 c. fresh lemon juice1 tsp crushed hot red pepper4 cloves garlic, peeled
1.) Preheat oven to 475. Cut each breast in half, crosswise on a diagonal; Pound between plastic wrap with flat side of a meat mallet - about 1/2 in. thick
2.) Toss bread crumbs, 1 TBS olive oil, 1 TBS parsley, 1/2 tsp oregano, and salt
3.) Spread 1 tsp of mixture from step 2 over each piece of chicken. Roll each chicken piece into a compact shape with bread crumbs spiral through the center; fasten with a toothpick.
4.) Arrange chicken side by side in a 13x9 in baking dish.
5.) Stir together wine, stock, lemon juice, hot pepper, 3 TBS olive oil, remaining oregano, salt, then pout into baking dish.
6.) Whack garlic with flat side of a knife and scatter throughout dish.
7.) Bake 10 minutes, then top chicken w/ remaining bread crumb mix, bake until bread crumbs are brown. Approx 5 min.
8.) Remove chicken, then pour juices into a skillet and boil; add 2 TBS parsley; boil until thickened 1-2 minutes; remove garlic; pour sauce around but not over chicken and serve.
Serving Size: 6 servings, if everyone gets 1 breast.
Number of Servings: 6
Recipe submitted by SparkPeople user NAGEMSIRRAH.
2.) Toss bread crumbs, 1 TBS olive oil, 1 TBS parsley, 1/2 tsp oregano, and salt
3.) Spread 1 tsp of mixture from step 2 over each piece of chicken. Roll each chicken piece into a compact shape with bread crumbs spiral through the center; fasten with a toothpick.
4.) Arrange chicken side by side in a 13x9 in baking dish.
5.) Stir together wine, stock, lemon juice, hot pepper, 3 TBS olive oil, remaining oregano, salt, then pout into baking dish.
6.) Whack garlic with flat side of a knife and scatter throughout dish.
7.) Bake 10 minutes, then top chicken w/ remaining bread crumb mix, bake until bread crumbs are brown. Approx 5 min.
8.) Remove chicken, then pour juices into a skillet and boil; add 2 TBS parsley; boil until thickened 1-2 minutes; remove garlic; pour sauce around but not over chicken and serve.
Serving Size: 6 servings, if everyone gets 1 breast.
Number of Servings: 6
Recipe submitted by SparkPeople user NAGEMSIRRAH.
Nutritional Info Amount Per Serving
- Calories: 230.9
- Total Fat: 10.9 g
- Cholesterol: 41.6 mg
- Sodium: 195.7 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.0 g
- Protein: 18.1 g
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