Comfy Cuisine- Home Recipes from Family & Friends: Breast of Chicken in Lemon-Herb Sauce

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I’m always searching for recipes for chicken cutlets.  Especially where there is no breading and frying involved.  This is a light baked dish, a roulade that has the crunch of breadcrumbs in a light, lemony sauce.

  • 6 boneless, skinless chicken-breast halves
  • 1/2 cup fine, dry bread crumbs
  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp. chopped fresh Italian parsley
  • 1-1/2 tsp. dried oregano
  • Salt
  • 1 cup dry white wine
  • 1/2 cup Chicken Stock
  • 1/4 cup fresh lemon juice
  • 1/2 tsp. crushed red pepper flakes
  • 4 cloves, garlic, peeled

 Cut each breast in half crosswise.  Pound gently to flatten them slightly, to about 1/2″ thick.  Toss the breadcrumbs, 1 Tbsp. olive oil, 1 Tbsp. parsley, 1/2 tsp oregano and salt to taste, together in a bowl until blended.  Spread 1 tsp. of bread-crumb mixture over each piece of chicken, reserving the remaining crumbs.  Roll each chicken piece into a spiral and fasten with a toothpick. Preheat oven to 475 degrees F. Arrange the filled chicken breasts in a 13 x 9 baking dish.  Stir the wine, stock, lemon juice, hot pepper; the remaining 3 Tbsp. olive oil, the remaining teaspoon of oregano, and salt together in a small bowl.  Pour over the chicken.  Whack the garlic cloves and scatter them among the chicken pieces.  Bake 15-20 minutes depending on the thickness of your chicken. Top the chicken with the remaining bread-crumb mixture and bake until the bread-crumb topping is golden brown, 5-10 minutes. Transfer the chicken pieces onto a warm platter.  Pour the juices into a saucepan, remove garlic if you prefer and bring to a boil and reduce slightly, about 10 minutes.  Serve chicken with pan juices. ~Adapted from Lidia’s Italian-American Kitchen

Linked to Miz Helen’s Country Cottage