Lemon Chicken with Parmesan Crostini Recipe

Name: Lemon Chicken with Parmesan Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 1/4-inch-thick French bread baguette slices, toasted; 1/4 cup tomato paste; 12 thin slices plum tomato; 2 tablespoons grated Parmesan cheese; 4 4-ounce skinless boneless chicken breasts; 3 tablespoons all purpose flour; 2 1/2 teaspoons olive oil; 1/4 cup finely chopped green onions (white and pale green parts only); 2 small garlic cloves, minced; 1/2 cup canned low-salt chicken broth; 1/4 cup dry white wine; 1 tablespoon fresh lemon juice; 4 tablespoons chopped fresh parsley; 1 teaspoon grated lemon peel

Servings: persons

12 1/4-inch-thick French bread baguette slices, toasted
1/4 cup tomato paste
12 thin slices plum tomato
2 tablespoons grated Parmesan cheese
4 4-ounce skinless boneless chicken breasts
3 tablespoons all purpose flour
2 1/2 teaspoons olive oil
1/4 cup finely chopped green onions (white and pale green parts only)
2 small garlic cloves, minced
1/2 cup canned low-salt chicken broth
1/4 cup dry white wine
1 tablespoon fresh lemon juice
4 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel

1
Place bread on baking sheet.
2
Spread tomato paste over.
3
Top each with 1 tomato slice.
4
Sprinkle cheese atop.
5
Pound each chicken breast between sheets of plastic to 1/4-inch-thickness.
6
Sprinkle chicken with salt and pepper.
7
Place flour in bowl.
8
Heat 1 teaspoon oil in large nonstick skillet over high heat.
9
Lightly coat 2 chicken with flour; shake off excess.
10
Transfer to skillet and cook until brown and cooked through, about 2 minutes per side.
11
Transfer chicken to plate and tent with foil.
12
Repeat with 1 teaspoon oil, flour and remaining chicken.
13
Heat 1/2 teaspoon oil in same skillet over low heat.
14
Add green onions and garlic; saute until tender, about 2 minutes.
15
Stir in broth and wine scraping up any browned bits in skillet.
16
Add lemon juice and 2 tablespoons parsley.
17
Increase heat to high; boil until liquid is slightly reduced, about 3 minutes.
18
Mix in lemon peel.
19
Season with salt and pepper.
20
Return chicken to skillet; simmer until heated through, turning to coat.
21
Meanwhile, preheat broiler.
22
Broil crostini until cheese melts, watching closely, about 1 minute.
23
Transfer chicken to plates.
24
Spoon pan juices over chicken.
25
Sprinkle with remaining parsley.
26
Serve with crostini.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 1/4-inch-thick French bread baguette slices, toasted, 1/4 cup tomato paste, 12 thin slices plum tomato, 2 tablespoons grated Parmesan cheese, and more.

Yes, Lemon Chicken with Parmesan Crostini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Chicken with Parmesan Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions