Parmigiano-Crusted Lemon Chicken
| Yield: | 4 Servings |
| Categories: | Poultry |
| Oil for greasing pan | ||
| 8 | Skinless boneless chicken breast halves, (about 2 pounds) | |
| Juice of 1 lemon | ||
| 1 | c | Fresh bread crumbs |
| 1/2 | c | Finely grated parmesan cheese, * see note |
| 1/2 | c | Walnuts; toasted, coarsely chopped |
| 2 | ts | Finely grated lemon peel; yellow part only |
| 1 | tb | Minced fresh flat-leaf (Italian) parsley |
| 1 | ts | Minced fresh thyme |
| 1/2 | ts | Minced fresh rosemary |
| 1/2 | ts | Minced fresh marjoram |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| All-purpose flour for dredging | ||
| 2 | lg | Eggs beaten with 1 Tbsp milk |
Advertisement