This recipe is a family favourite. The great thing about it is that you really can't mess it up. One time I made this and burned the chicken and it still came out well. Last night I made it with left over breaded chicken fingers and I have to say the reworked leftovers were better than the original dish.
6 chicken breasts cut into 2 inch cubes
2 cups of breadcrumbs
1/2 cup of olive oil
1/2 cup of white wine
Juice of half a lemon
3 cloves of garlic chopped
1 teaspoon of dried oregano
1/2 teaspoon of dried parsley
Preheat oven to 180 degrees C/ 250 degrees F
Lightly beat the eggs, dip the chicken breast in the eggs and then cover with breadcrumbs. Fry the chicken on each side until it is brown but not cooked through. Place the chicken in a casserole dish. Using the same frying pan heat the remaining ingredients until they boil. Pour over the chicken in the casserole dish. Cook in oven for 30-40 minutes checking that the chicken has cooked through before serving. I serve this with whole wheat pasta and cooked vegetable.
This recipe is great on day 1 but almost better as leftovers
Active time: 15 minutes
Cooking time: 45 minutes