Chicken w/ Light Lemon-Herb Sauce by Lidia Bastianich

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chicken w/ Light Lemon-Herb Sauce by Lidia Bastianich calories by ingredient
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Introduction

This is an easy, quick, very flavorful dish. Low fat, low carbs, depending on what side dishes you add. This is an easy, quick, very flavorful dish. Low fat, low carbs, depending on what side dishes you add.
Number of Servings: 6

Ingredients

    6 bonless, skinless chicken breasts
    1/2 c. fine dry bread crumbs
    1/4 c. extra virgin olive oil
    3 TBS chopped fresh italian parsley
    1.5 tsp dried oregano
    salt
    1 c. dry white wine
    1/2 c. chicken stock or canned reduced sodium chicken broth
    1/4 c. fresh lemon juice
    1 tsp crushed hot red pepper
    4 cloves garlic, peeled

Directions

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.

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