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    Parmigiano-Crusted Chicken

    Source of Recipe

    From "The Cheese Lover's Cookbook & Guide" by Paula Lambert

    Recipe Introduction

    "Parmigiano-Reggiano is known as the King of Cheeses. Its history goes back for centuries. In fact, it is mentioned in Boccaccio's Decameron, which was written in 1353. Italian law dictates that it can be produced only in a designated geographic area near Parma and that it must be aged for at least two years. The name Parmigiano is even trademarked. If I could have only one cheese in all the world, I would choose Parmigiano-Reggiano because it is so versatile—good for cooking, good for eating, good with wine—and so very tasty! This dish is a wonderful alternative to fried chicken. The bread crumbs and Parmigiano create a crunchy coating on the chicken. The grated lemon zest and the freshly ground black pepper give it a special zip. At room temperature, it's perfect for picnics and al fresco dinners."

    List of Ingredients

    ◦ 4 large skinless, boneless chicken breasts (1 ½ pounds total)
    ◦ Salt and freshly ground black pepper to taste
    ◦ ¼ cup unbleached all-purpose flour
    ◦ 2 large eggs
    ◦ 1 cup fresh bread crumbs made with dense home-style bread (about 3 slices)
    ◦ 4 ounces Parmigiano-Reggiano, grated (1 cup)
    ◦ 2 teaspoons minced fresh thyme
    ◦ ½ teaspoon grated lemon zest
    ◦ 2 to 4 tablespoons extra virgin olive oil
    ◦ 8 sprigs fresh thyme, for garnish
    ◦ 1 lemon, thinly sliced, for garnish


    Preheat the oven to 350° F. Lightly oil a baking pan large enough to hold the chicken in one layer.

    Wash the chicken and pat dry with paper towels. Season the chicken well with salt and pepper. Place the flour on a plate or waxed paper. Beat the eggs in a shallow bowl. Combine the bread crumbs, Parmigiano, thyme, and lemon zest on a plate or waxed paper. Dredge each chicken breast in the flour, shaking off any excess, then dip in the egg, and finally into the bread crumb mixture. Be sure to evenly coat the chicken at each step. Place in the baking pan. Divide any remaining crumbs equally among the breasts, patting them onto the chicken.

    Place in the oven and bake for 15 minutes. Brush the olive oil onto the bread-crumb crust. Return the chicken to the oven and cook for 15 to 25 minutes, or until the breasts are golden brown and cooked through. Remove from the oven and allow the breasts to rest for a few minutes.

    To serve, place on a serving platter and garnish with the thyme sprigs and lemon slices. Serve warm or at room temperature.

    Serves 4




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