Parmigiano-Crusted Lemon Chicken

Recipe Ingredients

		Oil for greasing pan
8		Skinless boneless chicken breast halves - (about 2
1		Lemon - juice of
1 cup	146g / 5.1oz	Fresh bread crumbs
1/2 cup	73g / 2.6oz	Finely grated parmesan cheese - * see note
1/2 cup	73g / 2.6oz	Walnuts - toasted - coarsely chopped
2 teaspoons	10ml	Finely grated lemon peel - yellow part only
1 tablespoon	15ml	Minced fresh flat-leaf - (Italian) parsley
1 teaspoon	5ml	Minced fresh thyme
1/2 teaspoon	2.5ml	Minced fresh rosemary
1/2 teaspoon	2.5ml	Minced fresh marjoram
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper
		All-purpose flour for dredging
2		Eggs beaten with 1 tbsp milk (large)

Recipe Instructions

Preheat the oven to 375 degrees. Lightly oil a 13-by-9-inch 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 bread-crumb 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 Parmigiano-Reggiano (2 ounces)

Source:
"Parmigiano" by Pamela Sheldon Jones

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