Chicken in Lemon Herb Sauce

By jocelina84

Ingredients

• ♦ 6 boneless, skinless chicken breast halves
• ♦ ½ c. bread crumbs
• ♦ ¼ cup olive oil
• ♦ 3 TBS fresh parsley
• ♦ 1 ½ tsp dried oregano
• ♦ 1 cup dry white wine
• ♦ ¼ c. chicken stock
• ♦ ¼ c. lemon juice
• ♦ 1 tsp crushed red pepper
• ♦ 4 cloves garlic, peeled

Preparation

Step 1

1. Cut each breast half in half crosswise on a diagonal. Pound until ½ inch thick.

2. Toss bread crumbs, 1 TBS olive oil, 1 TBS chopped parsley, ½ tsp oregano and salt until blended.

3. Spread 1tsp of breadcrumb 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 450°.

5. Arrange chicken side by side in a 13x9-inch pan. Stir the wine, stock, lemon juice, hot pepper and remaining 3 TBS olive oil, the remaining 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.

6. Top the chicken with remaining breadcrumb mixture. Return to the oven and bake until the breadcrumb topping is golden brown – about 5 minutes.

7. Remove cooked chicken. Take the juice from the pan and put it in a pot. Add the remaining 2TBS parsley and bring the pan juices to a boil until lightly thickened 1-2 minutes.