tag:blogger.com,1999:blog-32196802.post3422062014033817099..comments2024-03-25T14:10:00.403-04:00Comments on A Taste of Home Cooking: Chicken in a Light Lemon-Herb SauceSarah - The Home Cookhttp://www.blogger.com/profile/07932762716036801924noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-32196802.post-7766991300834148372007-08-01T12:48:00.000-04:002007-08-01T12:48:00.000-04:00That looks great. I bet some mozzarella rolled ins...That looks great. I bet some mozzarella rolled inside would be awesome.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32196802.post-9910683296170992792007-08-01T11:48:00.000-04:002007-08-01T11:48:00.000-04:00Wonderful. Thank you so much.Wonderful. Thank you so much.Ginahttps://www.blogger.com/profile/16330402431401927559noreply@blogger.comtag:blogger.com,1999:blog-32196802.post-84412458368271326792007-08-01T11:06:00.000-04:002007-08-01T11:06:00.000-04:00Gina - Since SP made it I had to look at the recip...Gina - Since SP made it I had to look at the recipe online, but it looks like you need: <BR/><BR/>1/2 cup fine, dry bread crumbs<BR/>1/4 cup extra-virgin olive oil<BR/>3 Tbs. chopped fresh Italian parsley<BR/>1-1/2 tsp. dried oregano<BR/>salt<BR/>1 cup dry white wine<BR/>1/2 cup chicken stock <BR/>1/4 cup fresh lemon juice<BR/>1 tsp. crushed hot red pepper<BR/>4 cloves garlic, peeled <BR/><BR/>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.<BR/><BR/>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. <BR/><BR/>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. <BR/><BR/>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.)Sarah - The Home Cookhttps://www.blogger.com/profile/07932762716036801924noreply@blogger.comtag:blogger.com,1999:blog-32196802.post-28951194958549982402007-08-01T10:53:00.000-04:002007-08-01T10:53:00.000-04:00I am making this sauce tonight!! What's in it, can...I am making this sauce tonight!! What's in it, can ya give me an outline?<BR/><BR/>I was going to roll up some chicken, and I have some asparagus, so I wanted a nice sauce that would go over both.<BR/><BR/>Thanks!Ginahttps://www.blogger.com/profile/16330402431401927559noreply@blogger.com