2 slices bread, torn into pieces
4 boneless skinless chicken breasts, cut in half lengthwise (Or use thin-sliced breasts)
1/4 cup flour
1/4 cup Parmesan cheese, finely grated
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 milk
1 large egg
4 teaspoons olive oil
4 lemon wedges
1. Place bread in a food processor, and pulse until breadcrumbs measure about 1 3/4 cups.
2. Place flour in shallow dish. Combine breadcrumbs, cheese rosemary, marjoram, salt and pepper in second shallow dish. Combine milk and egg in third shallow dish, beat with fork.
3. Working one breast at a time, dredge chicken in flour, shaking off excess. Dip into egg mixture then dredge in breadcrumb mixture, pressing to coat evenly on both sides. Repeat procedure with remaining chicken pieces. Place chicken pieces on baking sheet covered with parchment paper and refrigerate for 30 minutes.
4. Heat oven to 375*F.
5. Heat oil in large skillet over medium-high heat. Add two breast pieces and cook, 3 minutes on each side, or until browned, return to baking sheet. Repeat procedure with remaining breast pieces. Bake for 12 minutes or until chicken is done and meat thermometer reads 165*F. Squeeze lemon over chicken before serving.
This recipe is from the 2011 Cooking Light Annual. It’s a pretty basic breaded chicken recipe, but it was still delicious and very flavorful.
Shown here with Bacon and Mushroom Risotto with Baby Spinach.