Lil­lian Hell­man Chicken

(serves 6)

6 chicken breast fil­lets, well-trimmed

mari­nade:
1 1/2 cup each may­on­naise, grated pecorino cheese
juice of 1 lemon
zest of 1 lemon
2 tsps Pen­zeys Fox Point or Sunny Paris Sea­son­ing
plenty of fresh-ground black pepper

3 cups home­made bread crumbs

2 cups arugula/rocket

This is a messy job. Place the mari­nade ingre­di­ents in a shal­low bowl, and the bread­crumbs in another. Line a large cookie sheet with foil and smear each chicken breast, on each side, with the mari­nade, then roll in bread­crumbs. Place in a sin­gle layer on the foil-lined tray. Bake at 400F, 200C for 25 min­utes. Sliced thickly and serve on the arugula on a lovely platter.

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One Response to “Lil­lian Hell­man Chicken”

  1. Julian:

    We just tried this recipe here in Vienna. Because it was so deli­cious, Veron­ica, my cousin said that she now wants to check your web­site on a reg­u­lar basis! Well done Kristen!

    August 24th, 2010 at 6:23 pm

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