| 6 boneless, skinless chicken breasts |
| 1 stick butter |
| 1 cup plain dry breadcrumbs |
| 1/2 - 1 cup Parmesan cheese, grated |
| 1/4 teaspoon salt |
| 1/4 teaspoon black pepper |
| 2 tablespoons parsley, chopped |
Sauce
| 6 tablespoons unsalted butter |
| 3 tablespoons capers, drained and rinsed |
| 3 tablespoons lemon juice |
| 2 tablespoons parsley, chopped |
| salt and pepper |
|
Preheat oven to 350°. Mix breadcrumbs, parmesan cheese, salt, pepper, and parsley on a plate. Put melted butter in a bowl. Rinse and dry chicken, then dip in butter and roll in breadcrumbs. Place in a baking dish and bake for about 35-45 minutes, depending on size of chicken breasts; 60 minutes for split-chicken breasts.
Meanwhile, prepare sauce. In a small saucepan, melt butter until slightly brown and nutty. Add capers, cook 3 minutes. Add lemon juice, parsley, salt and pepper to taste. Keep warm and serve over chicken. |
No comments:
Post a Comment