Breast of Chicken in a Light Lemon Herb Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Breast of Chicken in a Light Lemon Herb Sauce calories by ingredient
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Number of Servings: 4


    2 chicken breast
    1/2 cup fine, dry bread crumbs
    1/4 cup extra-virgin olive oil
    3 Tbs. chopped fresh Italian parsley
    1-1/2 tsp. dried oregano
    1 cup dry white wine
    1/2 cup chicken stock
    1/4 cup fresh lemon juice
    1 tsp. crushed hot red pepper
    4 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.

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