I had almost all the ingredients already in my pantry. Bread crumbs, extra virgin olive oil, white wine, chicken stock, fresh lemon juice, red pepper flakes and fresh garlic. As I mentioned before, I find Williams-Sonoma’s organic chicken stock a great product to keep on hand. It’s rather pricey at $24, but it’s not salty and you can wait to purchase it when Williams-Somona is running a sale.
The recipe came together rather quickly. I used one small bowl to prep the bread crumb filling and another to make the pan sauce. As I had to work yesterday afternoon, I was able to roll the filled breasts and place them in a pan. I had my husband start the cooking process about 10 minutes before I was due home. All he had to do was preheat the oven, pour the sauce in the pan and pop in the oven. Once I got home, I placed the extra bread crumb mixture over the chicken rolls and then another 5 minutes in the oven was all that was needed.
What an easy and tasty weeknight supper. My husband really enjoyed this dish. The blend of herbs, lemon, wine and a teeny kick of heat from the crushed red peppers flakes really took this dish over the top. My husband commented that it would be great to serve to company. It’s a good do ahead dish and requires little tending to with company in the house. Give this recipe a try, you’ll find yourself making it over and over again.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.