Breast of Chicken in a Light Lemon Herb Sauce
- Number of Servings: 4
Ingredients
2 chicken breast1/2 cup fine, dry bread crumbs1/4 cup extra-virgin olive oil3 Tbs. chopped fresh Italian parsley1-1/2 tsp. dried oreganosalt1 cup dry white wine1/2 cup chicken stock 1/4 cup fresh lemon juice1 tsp. crushed hot red pepper4 cloves garlic, peeled
Toss the bread crumbs, 1 tablespoon of olive oil, 1 tablespoon of the chopped parsley, 1/2 teaspoon of the oregano, and salt to taste together in a bowl until blended. Spread 1 teaspoon of bread crumb mixture over each piece of chicken, reserving the remaining crumbs.
Stir the wine, stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano, and salt to taste together in a small bowl. Pour into the baking dish (where you're cooking the chicken rolls). Whack the garlic cloves with a flat side of a knife and scatter them among the chicken pieces. Bake 10 minutes.
Top the chicken with the remaining bread crumb mixture. Return to the oven and bake until the bread crumb topping is golden brown, about 5 minutes.
If the roasting pan is flameproof, place it directly over medium-high heat, add the remaining 2 tablespoons parsley and bring the pan juices to a boil. Boil until lightly thickened, 1 to 2 minutes. (If the roasting pan is not flameproof, transfer the chicken rolls to a warm platter and pour the juices into a skillet before bringing them to a boil.)
Transfer chicken to a platter and spoon the juices around the chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user ERICA61786.
Stir the wine, stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano, and salt to taste together in a small bowl. Pour into the baking dish (where you're cooking the chicken rolls). Whack the garlic cloves with a flat side of a knife and scatter them among the chicken pieces. Bake 10 minutes.
Top the chicken with the remaining bread crumb mixture. Return to the oven and bake until the bread crumb topping is golden brown, about 5 minutes.
If the roasting pan is flameproof, place it directly over medium-high heat, add the remaining 2 tablespoons parsley and bring the pan juices to a boil. Boil until lightly thickened, 1 to 2 minutes. (If the roasting pan is not flameproof, transfer the chicken rolls to a warm platter and pour the juices into a skillet before bringing them to a boil.)
Transfer chicken to a platter and spoon the juices around the chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user ERICA61786.
Nutritional Info Amount Per Serving
- Calories: 364.1
- Total Fat: 16.1 g
- Cholesterol: 69.2 mg
- Sodium: 468.8 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.9 g
- Protein: 30.2 g
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