Back Chicken Breast in a Lemon Herb Sauce
- 6 Boneless Skinless Chicken Breasts
- 1/2 C Fine Breadcrumbs
- 1/4 C Olivum Extra Virgin Olive Oil
- 3 TBSP Italian Parsley, Chopped
- 1 1/2 TSP Dried Oregano
- Salt & Pepper, To Taste
- 1 C Dry White Wine
- 1/2 C Chicken Stock
- 1/4 C Fresh Lemon Juice
- 1 TSP Crushed Red Pepper (optional)
- 4 Garlic Cloves, Peeled
- 18 TOOC Lemon Citrus Pitted Olives
Start this chicken breast in a lemon herb sauce recipe by preheating the oven to 475 degrees F
Butterfly cut each chicken breast to make 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 ½-inch thick.
Toss the breadcrumbs, 1 tablespoons of the olive oil, 1 tablespoon of the chopped parsley, ½ teaspoon of the oregano and salt to taste together in a bowl until blended. Spread 1 teaspoon of breadcrumb mixture over each piece of chicken, reserving the remaining crumbs.
Arrange the seasoned chicken breasts side by side in a 13 x 9-inch, baking dish. (There should be some space between each piece of chicken.) Stir the wine, stock, lemon juice, hot pepper, the remaining 3 tablespoons olive 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. Top the chicken with the remaining breadcrumb mixture. Return to the oven and bake until the breadcrumb topping is golden brown, about 5 minutes.
Transfer the chicken to a warm serving platter. In a separate skillet, pour the juices from the baking pan into the skillet. 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. Remove the garlic cloves, or leave them in if you like. Gently transfer the chicken pieces to plates (or leave on the platter to serve family style) with a slotted spoon. Pour the sauce around, not over, the chicken pieces. Garnish with the olives (lightly crushed so they don’t roll), and serve immediately.
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