Tuesday, July 31, 2007

Chicken in a Light Lemon-Herb Sauce

Thinking about, planning and making Sunday's indoor BBQ feast took up so much of our concentration that we completely forgot to plan the menu for the rest of the week. After thumbing through Lidia's Italian-American Kitchen, SP found a recipe using ingredients we already had on hand - Breast of Chicken in a Light Lemon-Herb Sauce:


... which he served over perfectly cooked green beans, as per Lidia's instructions. The sauce was indeed light, with plenty of soft, whole garlic cloves and a nice kick from red pepper flakes and lemon juice. Our only quibble was that the chicken rolls felt like they needed some kind of stuffing, preferably of the cheesy variety. They were a tad dry and bland. But as you can see:


... the rolls were beautifully done. A little color and flavor would have made them even better.
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4 comments:

  1. I am making this sauce tonight!! What's in it, can ya give me an outline?

    I was going to roll up some chicken, and I have some asparagus, so I wanted a nice sauce that would go over both.

    Thanks!

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  2. Gina - Since SP made it I had to look at the recipe online, but it looks like you need:

    1/2 cup fine, dry bread crumbs
    1/4 cup extra-virgin olive oil
    3 Tbs. chopped fresh Italian parsley
    1-1/2 tsp. dried oregano
    salt
    1 cup dry white wine
    1/2 cup chicken stock
    1/4 cup fresh lemon juice
    1 tsp. crushed hot red pepper
    4 cloves garlic, peeled

    Toss the bread crumbs, 1 tablespoon of olive oil, 1 tablespoon of the chopped parsley, 1/2 teaspoon of the oregano, and salt to taste together in a bowl until blended. Spread 1 teaspoon of bread crumb mixture over each piece of chicken, reserving the remaining crumbs.

    Stir the wine, stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano, and salt to taste together in a small bowl. Pour into the baking dish (where you're cooking the chicken rolls). Whack the garlic cloves with a flat side of a knife and scatter them among the chicken pieces. Bake 15 to 20 minutes or until chicken is cooked through.

    Top the chicken with the remaining bread crumb mixture. Return to the oven and bake until the bread crumb topping is golden brown, about 5 minutes.

    If the roasting pan is flameproof, place it directly over medium-high heat, add the remaining 2 tablespoons parsley and bring the pan juices to a boil. Boil until lightly thickened, 1 to 2 minutes. (If the roasting pan is not flameproof, transfer the chicken rolls to a warm platter and pour the juices into a skillet before bringing them to a boil.)

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  3. Wonderful. Thank you so much.

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  4. That looks great. I bet some mozzarella rolled inside would be awesome.

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