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Lemon Garlic Rosemary Chicken
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Lemon Garlic Rosemary Chicken

1 Hour 10 Minutes
1 Hr 10 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
8 thin sliced chicken cutlets
Salt and pepper
Juice from 2 lemons
4 cloves chopped garlic
1 stick margarine
2 cups Italian flavored bread crumbs
1 cup pecorino Romano grated cheese
1 tablespoon rosemary
2 tablespoons oil
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Let's Make It
1
Lay out chicken cutlets and salt and pepper both sides. Then squeeze the lemon juice over both sides of chicken as well.
2
In a small pot, place the chopped garlic and margarine till margarine is melted and garlic is softened-then transfer to shallow bowl. Combine the bread crumbs, grated cheese and rosemary on a plate. Dip each chicken cutlet first into garlic/margarine mixture (be sure to let excess run off), then place each cutlet into bread crumb/cheese/rosemary mixture-coat both sides well.
3
Place 2 tablespoons of oil on shallow baking sheet (to lightly coat). Place the chicken cutlets side by side on baking sheet. Bake in preheated 350 degrees F oven for 30-45 minutes (depending on thickness of chicken).
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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