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LEMON CHICKEN WITH ARTICHOKES AND SUN-DRIED
TOMATOES
MENTOR FAMILY, LONGMEADOW, MA
“Our family enjoys this recipe very much. We serve it with a side of pasta with lemon and garlic (aglio olio). To make homemade seasoned breadcrumbs, put the bread in a food processor and pulse to chop it up. Then add a litle salt, pepper, garlic powder and Parmesan cheese.” John and Linda Mentor
PREPARATION
1. Preheat oven to 350°F. Have a 9- by
13-inch glass baking dish ready.
2. Sandwich each chicken breast between two sheets of plasic wrap and pound the thick side of the breast with a mallet to laten. Re- move the plasic wrap and cut the breast into thin slices.
3. Put the egg in a shallow bowl and beat with a fork to break up. Put the breadcrumbs in a separate shallow bowl or plate. Dip the chicken piec- es in the egg, then dredge through the breadcrumbs to coat evenly. Transfer to a plate.
4. Line a plate with paper towels. Heat a thick ilm of oil in a large skillet over medium-high heat. In batches, brown the chicken pieces on all sides. Transfer to the paper-towel lined plate to drain.
5. In a bowl, mix together the lemon juice, chicken broth and juice from the arichoke jar.
6. Put the chicken in the baking dish. Top with the arichokes, sun-dried tomatoes and olives. Pour the broth mixture over the chicken.
7. Bake unil the broth has parial- ly evaporated and the chicken is tender when pierced with a fork, approximately 30 minutes.
INGREDIENTS
Serves 4
1 large package chicken breasts (about 4)
1 large egg
About 2 cups homemade breadcrumbs
Olive oil
1 lemon, juiced
1 (14.5-ounce) can chicken broth
1 (6-ounce) jar marinated arichoke hearts, drained, juices reserved
1 small package sun-dried tomatoes, rehydrated and cooked according to package instrucions
1/2 cup pited black olives, halved
Taste of Home – Page 71