Mediterranean Chicken Breasts

Mediterranean Chicken Breasts
Mediterranean Chicken Breasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    lemons

  • 4

    large cloves garlic, minced

  • 1 1/2

    1 1/2 teaspoons salt

  • 1

    teaspoon chopped fresh oregano

  • 1/4

    teaspoon freshly ground pepper

  • 1/4

    cup olive oil

  • 1/4

    cup safflower oil

  • 8

    supremes (breasts from 4 frying chickens, boned and skinned)

  • 1

    cup fresh Parmesan cheese, grated

Directions

Zest both lemons. Mix together zest, minced garlic and salt. Combine "zest", 2 Tbsp. lemon juice, garlic paste, oregano, pepper & oil. Coat chicken breasts with this marinade; let stand several hours or overnight. Remove chicken from marinade & roll in mixture of Parmesan & bread crumbs. Lay coated supremes on waxed paper for 15 min. Heat chicken stock to boiling & blanch the 30 to 40 garlic cloves in it for 10 min. Remove & drain garlic. Reserve stock for sauce, reducing to 1 1/2 cups while chicken is baking. Place supremes in shallow baking dish, coated with butter. Drizzle a little melted butter on each breast. Strew blanched garlic cloves over & around breasts. Cover w/ foil & bake in a preheated 375ยบ oven 30 min. or until near done. Remove foil and place chicken under broiler until golden brown. Remove to heated platter & distribute garlic around breasts to keep warm while preparing sauce. SAUCE: Add dry white wine to pan juices & deglaze over high heat, scraping up brown bits on bottom & sides. Pour mixture in sauce pan & reduce w/ high heat to 1/4 cup. Add reserved chicken stock, minced parsley & reduce to 1 cup. Remove from heat. Add lemon juice, salt & pepper. Pour some sauce over chicken breasts & garnish with parsley. Pass remaining sauce in a pitcher .

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