This delicious and very easy to prepare recipe is from The French Women Don’t Get Fat Cookbook…
This recipe is ideal for busy cooks who don’t have lots of time. Mireille Guiliano says “These days, most people don’t have time for elaborate meals, myself included. For most of my career, I worked at least 10-hour days, so I had to learn recipes that could be easily prepared in 30 minutes when I arrived home tired and hungry. Most of the recipes in this book can be prepared in less time than it would take for a take-out order to arrive, and they will taste better and be better for you”…
Not en croute as we normally know it in pastry, but encrusted in a mixture of delicious citrus and Parmesan cheese… utterly lush!
Ingredients (Serves 4)
Zest of 2 lemons
Zest of 2 oranges
3 garlic cloves, peeled and minced
6 tablespoons minced fresh parsley
4 teaspoons minced fresh rosemary
1 cup grated Parmesan
2 teaspoons olive oil
Salt and freshly ground pepper
4 (5 to 6 oz) skinless, boneless chicken breast halves, pounded to 1/3 inch thickness
1. Preheat the oven to 400 degrees. Cover a baking sheet with aluminum foil and set aside.
2. In a shallow bowl or pie plate, combine the zests, garlic, parsley, rosemary, Parmesan, and olive oil and season to taste. In a second shallow bowl, whisk the eggs with a pinch of salt.
3. Dip each chicken breast in the egg, allowing any excess to drip off, and then dip in the citrus-herb-Parmesan mixture, pressing to lightly coat each side. Place the chicken breasts on the prepared baking sheet and transfer to the oven. Bake for 20 minutes or until the chicken is done.
4. Remove from the oven and serve immediately with lemon slices and a green salad.