Lemon Herb Chicken Romano
July 14, 2016
"This chicken just by the sound of it seems delicious and easy to put together. It is touted to induce marriage proposals. Is anybody thinking Ray and Deborah from "Everybody Loves Raymond". I know I am. Source: Jessica Merchant"
- Serving Size: 1 (910.9 g)
- Calories 1525.4
- Total Fat - 71.4 g
- Saturated Fat - 30.3 g
- Cholesterol - 810.6 mg
- Sodium - 2015.7 mg
- Total Carbohydrate - 72.5 g
- Dietary Fiber - 8.4 g
- Sugars - 6.7 g
- Protein - 145.8 g
- Calcium - 732.5 mg
- Iron - 8.8 mg
- Vitamin C - 123.5 mg
- Thiamin - 0.5 mg
Preheat the oven to 350ºF.
Season the chicken with the salt and pepper.
Set up an assembly line of three bowls. Add the flour, parsley, and garlic powder
To one bowl. Add the eggs and milk to the next and beat them slightly. Add the cheese to the last bowl.
Heat a large ovenproof skillet over medium-high heat. Add the canola oil.
Dredge a piece of chicken through the flour, coating it completely. Add it to the egg,
Coating it once more. Finally, add it to the cheese and press so the cheese adheres to the chicken.
Add the chicken to the skillet, and repeat with remaining chicken breasts. Cook each breast until it is golden on each side, about 5 minutes per side.
Be gentle when flipping the chicken so you don’t lose the breading. Once the chicken is
Browned, add the wine to the skillet and turn off the heat.
Add the chicken stock and the juice of 1 lemon. Cut the other lemon into wedges and place them in the skillet.
Add the butter pieces to the skillet.
Cover the skillet and bake the chicken for 20 to 25 minutes.
Remove the chicken from the oven and sprinkle on the chopped parsley. Let cool for 5 minutes before serving.
*NOTE: This is commonly served with pasta, but serving it with a salads, rice,or even potatoes is recommended, it’s up to you*
Tips & Variations
No special items needed.