A delicate chicken breast dish cooked in white wine.
- 1 1/2 cups Italian Seasoned bread crumbs
- 1/4 cup polenta (corn meal)
- 1/4 cup all purpose flour
- 2 large eggs
- 3/4 cup milk
- 1/2 tsp each salt and pepper
- 8 chicken breasts
- 1 large vidalia onion
- 1 red pepper
- 2 tbsp olive oil
- 1 yellow pepper
- 1/2 cup Canola oil for frying
- 1/2 cup parmesan cheese assembly
- 1 tbsp Italian seasoning assembly
- 1/2 to 1 cup white wine
- 1 whole lemon for the assembly
-
Use two pie plates.
In one combine the breadcrumbs, corn meal and flour.
In another place the eggs, milk, salt and pepper and whisk.
Cut each chicken breast lengthwise.
Place a piece of plastic wrap over the chicken and pound with a mallet.
Dip each piece into the egg and then into the bread crumbs.
Place about 1 tablespoon of canola oil for each batch of chicken when frying.
Fry for about a minute on each side on medium high heat and place in a pan.
After all the chicken is fried, dice the onion, red and yellow pepper and fry until soft.
Now you are ready to assemble. Use a 9 X 13 pan.
Place a layer of the chicken, 1/2 the fried vegetables and sprinkle with some Italian seasoning.
Repeat with the second layer of chicken.
Pour the white wine around the rectangular shape of the dish.
Cover with foil and place in a 325 F oven for one hour.
Remove from oven and spritz with the juice of the lemon and grate some lemon zest over the whole dish.