2 lbs boneless skinless chicken 1/4” thick.
Milk to cover chicken
1 cup grated Romano and /or Parmigiana cheese
1 cup seasoned bread crumbs
1 1/2 cups white wine
8 oz chicken broth
Juice of 2 large lemons
Salt and pepper
In large bowl, pour milk over chicken enough to cover. Leave for at least 1 hour. This is a tenderizer. Mix breadcrumbs and cheese. Heat oil in large non-stick pan. Dredge each chicken breast in breadcrumb mixture. Braise in oil until golden and place in 9 x 13 greased baking dish. Once chicken braising is complete, in the same pan add wine. Cook 3 minutes. Add lemon juice and broth . Cook together 5 minutes. ( I always double the wine but 1 cup is plenty if that’s your preference) if there is a lot of loose crumbs on bottom, I strain the liquid and pour over chicken. Sprinkle salt pepper on the chicken. Add some sliced lemons over top. Cover with foil and bake 45 Minutes 375. Remove foil and continue baking another 30 minutes.
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