I had this pinned from Elly Says Opa for the longest time and I finally got around to making it, I sure wish I had sooner. The method is incredibly simple, but makes for a really nice and moist chicken breast. Miss F refused to try it at all, I think she was exhausted from school. She ate a few green beans and went straight to bed. The sauce was delicious, I may have added a spoonful or two to my green beans and mashed potatoes. I want to try it again adding prosciutto. A sauce made with wine, garlic and butter...what could be better?
1 ½ pounds boneless, skinless chicken breasts
½ cup dry breadcrumbs
2 tablespoons olive oil, divided
3 tablespoons freshly chopped parsley
1 ½ teaspoons dried oregano
2 tablespoons grated Parmesan cheese
1 cup dry white wine
½ cup chicken broth
¼ cup freshly squeezed lemon juice (1 large lemon)
½ teaspoon crushed red pepper
½ teaspoon salt
4 cloves garlic, peeled and smashed
1 tablespoon butter
Preheat the oven to 475 degrees. Cut each chicken breast crosswise into two pieces, pound each piece flat with a meat mallet, about 1/3” thick. Stir together the breadcrumbs, 1 tablespoon olive oil, parsley, oregano and parmesan in a small bowl. Sprinkle half of the bread crumbs over each chicken piece, then roll the chicken up, securing with a piece of kitchen twine or a couple of toothpicks. Place the chicken into an oven safe skillet. In a two cup measure, add the wine, broth, lemon juice, crushed red pepper and salt. Pour over the chicken and add the garlic to the pan. Bake for 10 minutes. Remove the skillet from the oven and top with the remaining breadcrumbs. Bake for an additional 5 minutes, until the breadcrumbs are golden brown. Remove the chicken to a serving plate. Place the skillet on a burner over medium-high heat. Bring to a simmer and allow to thicken for a minute or two. Remove the pan from the heat and stir in the butter. Pour the sauce around the chicken and serve.
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