Recipe - Parmigiano-Crusted Lemon Chicken

Oil for greasing pan
8 Skinless boneless chicken
breast halves, (about 2
pounds)
Juice of 1 lemon
1 cup Fresh bread crumbs
One half cup Finely grated parmesan
cheese, * see note
One half cup Walnuts; toasted, coarsely
chopped
2 teaspoon Finely grated lemon peel;
yellow part only
1 tablespoon Minced fresh flatleaf
(Italian) parsley
1 teaspoon Minced fresh thyme
One half teaspoon Minced fresh rosemary
One half teaspoon Minced fresh marjoram
1 teaspoon Salt
One half teaspoon Freshly ground pepper
Allpurpose flour for
dredging
2 lg Eggs beaten with 1 Tbsp milk

Preheat the oven to 375 degrees. Lightly oil a 13by9inch baking dish.

Place the chicken halves in a shallow dish and sprinkle both sides with
lemon juice. Spread the bread crumbs on a baking sheet and toast in the
oven for 5 7 minutes until golden brown. Let cool.

In a medium bowl, combine the parmesan cheese, walnuts and seasonings. Add
the toasted bread crumbs and mix well. Spread the flour on a large, flat
plate. Dip each chicken breast half into the beaten egg, dredge in the
flour, dip in the egg again, and coat with the breadcrumb mixture,
pressing to coat well. Place in a single layer in the prepared baking dish
and bake for 30 35 minutes, or until juices run clear when the breasts
are pierced with a knife. Serve at once.

NOTES : * Preferably ParmigianoReggiano (2 ounces)

Recipe by: "Parmigiano" by Pamela Sheldon Jones

Posted to MCRecipe Digest V1 #910 by LBotsko@aol.com on Nov 16, 1997