Breast of Chicken in a Light Lemon-Herb Sauce
(from largomason’s recipe box)
Source: http://lidiasitaly.com/recipes/breast-chicken-light-lemon-herb-sauce/
Ingredients
- 6 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 5 OUNCES EACH)
- 1⁄2 CUP FINE DRY BREADCRUMBS
- 1⁄4 CUP EXTRA-VIRGIN OLIVE OIL, DIVIDED
- 3 TABLESPOONS FRESH ITALIAN PARSLEY, CHOPPED, DIVIDED
- 1 1⁄2 TEASPOONS DRIED OREGANO, PREFERABLY THE SICILIAN OR GREEK TYPE DRIED ON THE BRANCH, CRUMBLED, DIVIDED
- SALT
- 1 CUP DRY WHITE WINE
- 1⁄2 CUP CHICKEN STOCK OR CANNED, REDUCED-SODIUM CHICKEN BROTH
- 1⁄4 CUP FRESH LEMON JUICE
- PINCH OF CRUSHED RED PEPPER (OPTIONAL)
- 4 GARLIC CLOVES, PEELED
Directions
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Preheat the oven to 450°F. Cut each chicken breast in half crosswise on a diagonal to yield two pieces of roughly equal size. Place two pieces at a time between two sheets of plastic wrap. Pound gently with the flat side of a meat mallet or the bottom of a small heavy saucepan to flatten them slightly to about 1/2 inch thick.
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Toss the breadcrumbs, 1 tablespoon of the 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 the breadcrumb mixture over each piece of chicken, reserving the remaining crumbs. Roll each chicken piece into a compact shape and fasten securely with a toothpick.
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Arrange the filled chicken breasts side by side in a 9 x13-inch, preferably flameproof baking dish. (There should be some space between each piece of chicken.) Stir the wine, stock, lemon juice, red pepper (if using), the remaining 3 tablespoons oil, the remaining teaspoon of oregano, and salt to taste, together in a small bowl. Pour into the baking dish. Whack the garlic with the flat side of a knife and scatter them among the chicken pieces. Bake 10 minutes.
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Top the chicken with the remaining breadcrumb mixture. Return to the oven and bake until the breadcrumb topping is golden brown, about 8 to 10 minutes more.
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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.) Remove the garlic cloves, or leave them in if you like. Gently transfer the chicken pieces to plates with a slotted spoon. Pull the toothpicks from the chicken without loosening the breadcrumb topping. Pour the sauce around, not over, the chicken pieces and serve immediately.