Thursday, July 28, 2011

Breast of Chicken in Lemon-Herb Sauce

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


  1. Patti that chicken looks so moist and juicy. I bet its really good, I will have to try it out. You have been really cooking up a ton of great recipes. You have been getting them out faster than I can make a nice comment on :)Hey I turned my comments back on so come over and say Hi sometime. Have a great weekend.

  2. ohmygoodness! That is some moist and delicious looking chicken. I had to leave my Google reader to come over here and admire it. I'm going to "pin" this one to try soon. Thanks for sharing your recipe!

  3. oooh, that does look like a great chicken recipe! nice and simple but the oregano and parsley would definitely make it more interesting than plain ol chicken!

    I see you are looking for GF. NF ideas too- I will add you to my b'roll and send you some ideas!

  4. Hi Patti,
    What a beautiful presentation and a great recipe. I just love that lemon sauce. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week!
    Miz Helen

  5. Hi Patti, I love a great chicken dish with a lemon herb sauce and yours sounds divine!


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