Chicken Angelina (Courtesy of Bob Arena)
Persons
4
Ingredients
- 4 chicken breasts, pounded to ½ inch thick
- 2 lightly beaten eggs
- 2 cups bread crumbs
- 8 garlic cloves sliced lengthwise
- ¼ cup olive oil
- 1 ½ cups chicken stock
- 1 lemon
- ½ cup Italian parsley chopped
- ¼ cup grated Romano cheese
Preparation
- Heat oil in large skillet over medium high heat.
- Dip chicken breasts in egg wash and dredge in bread crumbs.
- Add breasts to pan and add garlic, making sure garlic cooks evenly and does not burn. Chicken should be browned after 5 minutes or so, flip over.
- Add chicken stock to pan, just to top of chicken breasts, not to cover.
- Squeeze lemon over chicken and leave wedges in pan.
- Top chicken breasts with cheese and parsley.
- Cook further until sauce is reduced and thickened.
- Remove chicken from pan, place a few garlic cloves on each breast and drizzle with sauce and more parsley. Enjoy!