Breaded Lemon Chicken With Ricotta Herb Stuffing

4 boneless skinless chicken breast halves

1/4 cup flour

2 teaspoons finely grated lemon rind

Salt and pepper to taste

2 eggs

4 teaspoons lemon juice

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1/4 cup milk

3/4 cup panko bread crumbs

1/4 cup grated parmesan cheese

2 or more tablespoons vegetable oil


3/4 cup ricotta cheese

4 tablespoons parmesan cheese

1 tablespoon minced fresh basil

1 tablespoon minced fresh sage

1 tablespoon minced fresh parsley

2 teaspoons grated lemon rind

1 teaspoon lemon juice

1 egg, beaten

Salt and pepper to taste


Combine all filling ingredients together and mix well. Set aside. Trim any fat from the chicken breasts and slice breast horizontally in almost in half so it opens like a book. Spread 1/4 of the stuffing evenly over the inside of each breast. Sprinkle a pinch of flour over bottom border of each breast pressing around the edge to seal.

 Combine flour, lemon rind, salt and pepper in a shallow bowl. In another bowl whisk together the eggs, lemon juice, milk and mustard. In a third shallow dish combine the bread crumbs and parmesan cheese. Coat breasts first in the flour mixture, then egg and then the bread crumbs, turning to coat evenly.

Heat oil in a sauté pan over medium high heat.  Brown chicken for about 3 minutes per side in batches. Place on a rack and bake in a 400F oven for 20 minutes or until cooked through.

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