Lemony Parmesan Chicken

Chef DNA1611's Note:

Not your traditional Parmesan Chicken. Very savory and delicious, easy to make with items you probably already have on hand, and very quickly done. Modified a bit from original recipe found at Kraft Foods. This is a keeper at our house. Great hot for dinner, and leftovers are great even cold chopped and tossed in a salad or a wrap.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 6 small boneless skinless chicken breast halves (1 - 1 1/2 lbs)
• 6 tablespoons dry breadcrumbs
• 1⁄3; cup grated parmesan cheese
• ½-1 tablespoon seasoning salt (I like Goya Adobo with pepper, includes ( salt, oregano, garlic, turmeric, pepper, etc. Measure to )
• 3 tablespoons olive oil
• ¼ cup dry white wine
• 2 tablespoons fresh squeezed lime juice (or lemon)

Directions:

1. Mix bread crumbs, parmesan cheese, and seasoning salt in large resealable plastic bag.
2. Moisten chicken pieces with water, add to bag, one piece at a time.
3. Close bag, shake gently until chicken is evenly coated.
4. Set aside.
5. Heat oil in large skillet, on medium heat.
6. Add chicken, cook 6-7 minute on each side or until browned on both sides and cooked through (170º F).
7. Remove chicken from skillet and cover to keep warm, reserve drippings in skillet,.
8. Add wine and lime (or lemon) juice to drippings in skillet, stir to loosen browned bits from bottom of skillet.
9. Cook on med-hi heat 2-3 min or until sauce is golden brown, stir frequently.
10. Serve spooned over the chicken.

Reviews

[Charmie777]

My family loved it!!!

[SarasotaCook]

Made for PAC 2010. I really enjoyed it. Very early simple instructions, good flavor. Two comments: I followed exactly, the chicken wet to me didn't give the breadcrumbs enough to stick too. I would prefer a beaten egg. It worked, but not well. Secondly the name is lemony parmesan chicken, but you list lime first or you could use lemon. I found that odd. I did make the chicken in 2 small pans, one using my egg vs the water and the egg worked better. I also used the lemon on mine and the lime on yours. I did like the lime, but preferred the lemon flavor. That was just a personal preference. Also, I did use the goya adobo which I always keep on hand. Nice recipe, thx for posting.