Wednesday, July 21, 2010
I got this recipe from Cooking Light magazine. I don't know who Yolanda is, but judging from this recipe...I think I'd like her. This was absolutely wonderful. We served it with lemon wedge, as the recipe recommended. Then we had vegetables and mashed potatoes. The chicken with a hint of lemon was perfect. But it would also be delicious with gravy or barbecue sauce. My family absolutely loved them. The recipe states that you can use pre-crumbed bread crumbs. I think this would be quicker and okay, but using the actual bread slices leaves you with some yummy big and small crumbs.
Directly from the magazine:
The family serves these crispy sautéed chicken breasts with lemon wedges only (no sauce). Because they're so flavorful, a spritz of citrus is all they need. You can easily double the recipe to accommodate a larger group—crisp two breast halves at a time in a skillet (or four at a time in two skillets), then finish cooking the whole batch in the oven.
2 (1 1/2-ounce) bread slices
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
1 1/2 teaspoons dried rosemary, crushed
1 1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon 2% reduced-fat milk
1 large egg
4 teaspoons olive oil, divided
4 lemon wedges
Preheat oven to 375°. Tear bread into pieces. Place bread in a food processor; pulse until breadcrumbs measure about 1 3/4 cups.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet.
Place flour in a shallow dish. Combine breadcrumbs, cheese, and next 4 ingredients (through pepper) in a second shallow dish. Combine milk and egg in a third shallow dish, stirring with a whisk.
Working with 1 breast half at a time, dredge chicken in flour, shaking off excess. Dip into egg mixture; dredge in breadcrumb mixture, pressing to coat evenly on both sides. Place chicken on a large plate. Repeat procedure with remaining breast halves, flour, egg mixture, and breadcrumb mixture; refrigerate for 30 minutes.
Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray; add 2 teaspoons olive oil, swirling to coat. Add 2 breast halves to pan; cook 3 minutes on each side or until browned. Place on a broiler pan coated with cooking spray. Lightly coat chicken with cooking spray. Repeat procedure with remaining 2 teaspoons olive oil and remaining breast halves.
Bake at 375° for 12 minutes or until a thermometer registers 165°. Serve with lemon wedges. Delicioso!
*By the way...I used this same recipe to bread some tilapia (fish) and it was also very tasty.