Breast of Chicken in Lemon-Herb Sauce

I'm always searching for recipes for chicken cutlets.  Especially where there is no breading and frying involved.  This is a light baked dish, a roulade that has the crunch of breadcrumbs in a light, lemony sauce.

• 6 boneless, skinless chicken-breast halves
• 1/2 cup fine, dry bread crumbs
• 1/4 cup extra-virgin olive oil
• 3 Tbsp. chopped fresh Italian parsley
• 1-1/2 tsp. dried oregano
• Salt
• 1 cup dry white wine
• 1/2 cup Chicken Stock
• 1/4 cup fresh lemon juice
• 1/2 tsp. crushed red pepper flakes
• 4 cloves, garlic, peeled

 Cut each breast in half crosswise.  Pound gently to flatten them slightly, to about 1/2" thick.  Toss the breadcrumbs, 1 Tbsp. olive oil, 1 Tbsp. parsley, 1/2 tsp oregano and salt to taste, together in a bowl until blended.  Spread 1 tsp. of bread-crumb mixture over each piece of chicken, reserving the remaining crumbs.  Roll each chicken piece into a spiral and fasten with a toothpick.

Preheat oven to 475 degrees F.

Arrange the filled chicken breasts in a 13 x 9 baking dish.  Stir the wine, stock, lemon juice, hot pepper; the remaining 3 Tbsp. olive oil, the remaining teaspoon of oregano, and salt together in a small bowl.  Pour over the chicken.  Whack the garlic cloves and scatter them among the chicken pieces.  Bake 15-20 minutes depending on the thickness of your chicken.

Top the chicken with the remaining bread-crumb mixture and bake until the bread-crumb topping is golden brown, 5-10 minutes.

Transfer the chicken pieces onto a warm platter.  Pour the juices into a saucepan, remove garlic if you prefer and bring to a boil and reduce slightly, about 10 minutes.  Serve chicken with pan juices.

~Adapted from Lidia's Italian-American Kitchen
Linked to Miz Helen's Country Cottage