Lemon Chicken

A light and delightful dish — substitute fish fillet or thin veal tenderloins in place of the chicken.

Serves 4

Ingredients

4 tablespoons olive oil

4 large chicken breasts, boneless and skinless

11⁄2 cups seasoned bread crumbs

2 whole eggs

2 to 3 egg whites

1⁄4 cup olive oil

1⁄2 cup cooking wine

1⁄4 cup lemon juice

  1. Preheat oven to 350°F.

  2. In a large skillet, heat 4 tablespoons of olive oil on low heat.

  3. Place whole eggs and egg whites in a small bowl and beat together.

  4. Dip chicken breasts in egg mixture, then bread crumbs.

  5. Sauté chicken in skillet over low heat until cooked through.

  6. Prepare mixture of 1⁄4 cup olive oil, wine, and lemon juice.

  7. Transfer chicken to baking or casserole dish. Pour wine-lemon mixture over chicken.

  8. Bake for 20 to 30 minutes.