The family serves these crispy sautéed chicken breasts with lemon wedges only (no sauce). Because they're so flavorful, a spritz of citrus is all they need. You can easily double the recipe to accommodate a larger group—crisp two breast halves at a time in a skillet (or four at a time in two skillets), then finish cooking the whole batch in the oven.
2 (1 1/2-ounce) bread slices
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
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 2% reduced-fat milk
1 large egg
4 teaspoons olive oil, divided
4 lemon wedges
How to Make It
Preheat oven to 375°.
Tear bread into pieces. Place bread in a food processor; pulse until breadcrumbs measure about 1 3/4 cups.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet.
Place flour in a shallow dish. Combine breadcrumbs, cheese, and next 4 ingredients (through pepper) in a second shallow dish. Combine milk and egg in a third shallow dish, stirring with a whisk. Working with 1 breast half at a time, dredge chicken in flour, shaking off excess. Dip into egg mixture; dredge in breadcrumb mixture, pressing to coat evenly on both sides. Place chicken on a large plate. Repeat procedure with remaining breast halves, flour, egg mixture, and breadcrumb mixture; refrigerate for 30 minutes.
Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray; add 2 teaspoons olive oil, swirling to coat. Add 2 breast halves to pan; cook 3 minutes on each side or until browned. Place on a broiler pan coated with cooking spray. Lightly coat chicken with cooking spray. Repeat procedure with remaining 2 teaspoons olive oil and remaining breast halves. Bake at 375° for 12 minutes or until a thermometer registers 165°. Serve with lemon wedges.
Wine note: As the Manzones state, a shot of fruity acidity is all this chicken dish needs. You'll find it aplenty in a New Zealand sauvignon blanc, like Stoneleigh Sauvignon Blanc Marlborough 2009 ($17), with its vivacious, citrusy acidity and bright flavors of tropical fruit. --Jeffery Lindenmuth
I followed the directions exactly but substituted the following… since I didnt have marjoram I did half dried thyme and half dried basil. The flavor was great and the chicken came out perfectly juicy. The only problem was the bottom crust of the chicken got a little soggy during baking. Otherwise, a great recipe I'll be using again. I even threw some broccoli and goat cheese patties into the flour, eggwash, and breadcrumbs and sauteed in olive oil and they turned out great.
My wife loves this recipe. Instead of the fresh bread, we used panko bread crumbs. We also substituted fresh oregano for the marjoram and used fresh rosemary. The crust turned out very crispy while the meat was tender. One caution ... depending upon your oven, check the internal temp of the chicken earlier than 12 minutes. Ours was done in about 8-9 minutes. Bon Appetit!
I prepared this exactly as written with the exeption of fresh over dried rosemary (I grow the former and had none of the latter). It was excellent-iwth great texture and flavors. I served this with zucchini and a sauce verte along with a simple side of quinoa. The combination of the chruncy chicken went great with the zucchini and sauce verete along with quinoa. This is being saved and will be put into my repertoire.
Wow! I saw this in my July issue and just had to try it, even though I rarely make un-reviewed recipes. So glad I did! I made it exactly as written, and my whole family (4 boys + husband) loved it. You could easily use ready-made breadcrumbs as a shortcut. Great main dish for your family, good for guests, too. I served it with the penne & zucchini pistou also in this issue.
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