Title: Parmigiano-Crusted Lemon Chicken
Categories: Poultry
Yield: 4 Servings

Oil for greasing pan
8 Skinless boneless chicken
-breast halves, (about 2
-pounds)
Juice of 1 lemon
1 c Fresh bread crumbs
1/2 c Finely grated parmesan
-cheese, * see note
1/2 c Walnuts; toasted, coarsely
-chopped
2 ts Finely grated lemon peel;
-yellow part only
1 tb Minced fresh flat-leaf
-(Italian) parsley
1 ts Minced fresh thyme
1/2 ts Minced fresh rosemary
1/2 ts Minced fresh marjoram
1 ts Salt
1/2 ts Freshly ground pepper
All-purpose flour for
-dredging
2 lg Eggs beaten with 1 Tbsp milk

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)

Recipe by: "Parmigiano" by Pamela Sheldon Jones

Posted to MC-Recipe Digest V1 #910 by LBotsko@aol.com on Nov 16, 1997