Breaded Chicken Limone Recipes

BREADED CHICKEN LIMONE

Breaded Chicken Limone image

At a highly-rated Italian restaurant chain I ordered the Veal Limone with Tuscan Beans and Escarole. It was amazing, but a bit pricey. So I made my own recipe with easier-to-find and affordable ingredients: chicken breasts, navy beans, and Brussels sprouts.

Provided by Navy S.

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 20

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 eggs, lightly beaten
1 cup all-purpose flour
2 cups bread crumbs
salt and pepper to taste
1 teaspoon cayenne pepper
1 tablespoon olive oil
4 tablespoons butter, divided
3 cloves garlic, minced
1 (10 ounce) package frozen Brussels sprouts, thawed and diced
2 tablespoons all-purpose flour
¾ cup water
2 tablespoons lemon juice
1 (16 ounce) can navy beans, drained
1 tablespoon white sugar
¼ cup grated Parmesan cheese
1 teaspoon salt
ground black pepper to taste
1 tablespoon chopped fresh parsley, for garnish
2 tablespoons grated Parmesan cheese for topping

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Season flour, eggs, and bread crumbs with salt and pepper. Mix cayenne pepper into the flour only. Dip each breast into flour, then into the beaten eggs, and then into the bread crumbs, coating evenly. Place onto a greased cookie sheet. Bake for 15 minutes on each side or until brown and crispy.
While chicken bakes, heat oil and 2 tablespoons of the butter in a skillet over medium heat. Add garlic and Brussels sprouts and stir until garlic releases its fragrance and sprouts are heated through, about 2 minutes.
Stir in the flour. Then add the water, lemon juice, drained beans, and sugar. Stir over medium heat until sauce thickens, about 8 minutes. Add additional water if sauce is too thick. Remove from the heat and stir in remaining butter, 1/4 cup Parmesan cheese, salt and pepper.
Place each piece of chicken onto a serving plate. Spoon the sauce over it and garnish with chopped parsley and remaining Parmesan cheese.

Nutrition Facts : Calories 871.2 calories, Carbohydrate 100.4 g, Cholesterol 203.2 mg, Fat 27.7 g, Fiber 12.2 g, Protein 55.4 g, SaturatedFat 12 g, Sodium 1808.1 mg, Sugar 7.4 g

BREADED CHICKEN LIMONE

Breaded Chicken Limone image

At a highly-rated Italian restaurant chain I ordered the Veal Limone with Tuscan Beans and Escarole. It was amazing, but a bit pricey. So I made my own recipe with easier-to-find and affordable ingredients: chicken breasts, navy beans, and Brussels sprouts.

Provided by Navy S

Categories Italian Recipes

Time 40m

Yield 4

Number Of Ingredients 20

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 eggs, lightly beaten
1 cup all-purpose flour
2 cups bread crumbs
salt and pepper to taste
1 teaspoon cayenne pepper
1 tablespoon olive oil
4 tablespoons butter, divided
3 cloves garlic, minced
1 (10 ounce) package frozen Brussels sprouts, thawed and diced
2 tablespoons all-purpose flour
¾ cup water
2 tablespoons lemon juice
1 (16 ounce) can navy beans, drained
1 tablespoon white sugar
¼ cup grated Parmesan cheese
1 teaspoon salt
ground black pepper to taste
1 tablespoon chopped fresh parsley, for garnish
2 tablespoons grated Parmesan cheese for topping

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Season flour, eggs, and bread crumbs with salt and pepper. Mix cayenne pepper into the flour only. Dip each breast into flour, then into the beaten eggs, and then into the bread crumbs, coating evenly. Place onto a greased cookie sheet. Bake for 15 minutes on each side or until brown and crispy.
While chicken bakes, heat oil and 2 tablespoons of the butter in a skillet over medium heat. Add garlic and Brussels sprouts and stir until garlic releases its fragrance and sprouts are heated through, about 2 minutes.
Stir in the flour. Then add the water, lemon juice, drained beans, and sugar. Stir over medium heat until sauce thickens, about 8 minutes. Add additional water if sauce is too thick. Remove from the heat and stir in remaining butter, 1/4 cup Parmesan cheese, salt and pepper.
Place each piece of chicken onto a serving plate. Spoon the sauce over it and garnish with chopped parsley and remaining Parmesan cheese.

Nutrition Facts : Calories 871.2 calories, Carbohydrate 100.4 g, Cholesterol 203.2 mg, Fat 27.7 g, Fiber 12.2 g, Protein 55.4 g, SaturatedFat 12 g, Sodium 1808.1 mg, Sugar 7.4 g

BREADED LEMON-GARLIC CHICKEN BREASTS

Breaded Lemon-Garlic Chicken Breasts image

This is one of my family's favorite chicken recipes (I have many posted on this site!) --- to save time you may coat with the breading mixture, roll up the breasts and refrigerate until ready to bake --- the subtle lemon flavor gives the chicken it a really nice kick --- there is no need to pound the breasts thin just roll them up as tightly as you can they will stay together during and after baking, also I have even topped them with sliced mozzarella cheese :)

Provided by Kittencalrecipezazz

Categories Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups dry breadcrumbs (use only dry, fresh will not stick)
1/2 cup parmesan cheese
1 tablespoon minced fresh parsley (or to taste) or 1 -2 teaspoon dried parsley (or to taste)
1/2 teaspoon garlic powder
salt and pepper (can use seasoning salt if desired)
1/2 cup butter (melted in the microwave with the garlic)
1/4 cup fresh lemon juice (can use more, do not use bottled, I use the juice of 1 whole lemon)
1 tablespoon finely minced fresh garlic clove (can use more or less)
5 -6 boneless skinless chicken breasts (pounded to about half)
paprika (optional)

Steps:

Preheat oven to 350°.
Butter an 11 x 7-inch or a 9-inch baking pan baking dish (if doubling the recipe to make 12 breasts, use a 13 x 9-inch pan.
In a bowl, combine the dry breadcrumbs, parmesan cheese, garlic powder, parsley, salt and pepper.
In another bowl combine the melted butter/garlic mixture and lemon juice; whisk well to combine (if you run out of butter when dipping the breasts, which has happened to me many times, just melt about another 1/4 cup butter and add in about 1 tablespoon more of lemon juice in the microwave.
Dip chicken in butter mixture, then roll in crumbs (patting down the crumbs into the chicken breasts).
Roll-up chicken jelly-roll style; place seam side down in a greased baking dish drizzle with any remaining butter mixture; sprinkle with paprika if desired.
Place a slice of cheese on top the last 10 minutes of baking if desired.
Bake uncovered for 35-45 minutes or until the chicken is cooked though (baking time will vary depending on how thin you pounded the chicken).

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