Ingredients
- • 6 boneless, skinless chicken breast halves (about 5 oz each)
- • ½ cup fine, dry bread crumbs
- • ¼ cup extra virgin olive oil
- • 3 tbsp. chopped fresh Italian parsley
- • 1½ tsp dried oregano
- • Salt
- • 1 cup dry white wine
- • ½ cup Chicken broth
- • ¼ cup fresh lemon juice
- • 1 tsp crushed hot red pepper
- • 4 cloves garlic, peeled
Preparation
Step 1
1. Cut each chicken breast half in half crosswise on a diagonal. Pound until ½ inch thick.
2. Toss bread crumbs, 1 tbsp. olive oil, 1 tbsp. chopped parsley, ½ tsp oregano and salt until blended.
3. Spread 1 tsp of bread-crumb mixture over each piece of chicken, reserving the remaining crumbs. Roll chicken jelly-role style so that bread crumbs run in a spiral through the center. Fasten with toothpicks.
4. Preheat oven to 475°
5. Arrange chicken side by side in 13 x 9-inch pan. Stir the wine, broth, lemon juice, hot pepper, remaining 3 tbsp. olive oil, the remaining tsp of oregano and salt together in a bowl. Pour into baking dish. Whack the garlic cloves with the flat side of a knife and scatter them among the pieces. Bake 10 minutes.
6. Top the chicken with remaining bread-crumb mixture. Return to the oven and bake until the bread-crumb topping is golden brown – about 5 minutes.
7. If roasting pan is flameproof, place directly over medium-high heat, add the remaining 2 tbsp. parsley and bring the pan juices to a boil until lightly thickened, 1-2 minutes. (If pan is not flameproof, transfer chicken rolls to a warm platter and pour the juices into a skillet before bringing them to a boil.)