Main Dishes, Poultry

CHICKEN PICATTA

  • 6 Chicken breasts, boneless, skinless
  • 1/2 cups Bread crumbs, fine
  • 1/4 cup Parmesan, fresh, grated
  • 1/4 cup Parsley, fresh, chopped
  • 1 teaspoon Garlic powder
  • 1/2 cup Butter
  • 1 Lemon, juiced
  • 1 teaspoon Garlic powder
  • Salt and pepper to taste

    • Pound chicken breasts to 1/4" thickness.

    Season breasts with salt and pepper.

    Combine bread crumbs, parmesan, parsley and 1 teaspoon garlic.

    Roll chicken breasts in bread crumb mixture coating well.

    Place in shallow baking dish.

    Melt butter in small saucepan. Add lemon juice and 1 teaspoon garlic.

    Mix well and pour over chicken.

    Bake, uncovered, at 375º for 35 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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