Sautéed onions, hot peppers, maize, tomatoes, and black beans are all cooked in a flavorful broth in this hot chicken tortilla soup. The outcome is an incredibly tasty soup that your family will like!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
Ingredients
- 4 large skinless, boneless chicken breast halves
- 1 cup milk, or as needed
- 1 cup bread crumbs
- 1 cup grated Pecorino Romano cheese
- 2 tablespoons chopped fresh parsley
- 1 cup olive oil
- salt and ground black pepper to taste
- 1 medium lemon, thinly sliced
- 1 cup white wine
- 1 cup chicken broth
- ¼ cup lemon juice
- 1 ounce brandy-based orange liqueur (such as Grand Marnier®), or to taste
Instructions
- Make the chicken: Remove tenderloin from each chicken breast half, then fillet each half into two slices. Pound all chicken, including tenderloins, to a thickness of 1/4 inch.
- Transfer chicken to a bowl and pour in enough milk to completely cover; soak for 30 minutes.
- Mix bread crumbs, Pecorino Romano, and parsley together in a bowl. Remove chicken from milk and dredge in bread crumb mixture until evenly coated.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until lightly browned, 2 to 3 minutes per side. Transfer to the prepared baking dish, season with salt and pepper, and place lemon slices over top.
- Make the sauce: Pour wine into the skillet with chicken drippings and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add broth and lemon juice; boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken, then drizzle orange liqueur over top.
- Bake in the preheated oven until sauce is bubbling and chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.
- Nutrition data for this recipe includes the full amount of milk and breading ingredients. The actual amount consumed will vary.
Nutrition Facts
| Calories | 1066 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 167 mg |
| Dietary Fiber | 1 g |
| Protein | 63 g |
| Saturated Fat | 15 g |
| Sodium | 1028 mg |
| Sugars | 9 g |
| Fat | 70 g |
| Unsaturated Fat | 0 g |
Reviews
Delightful Classic Chicken Entree you will make again. I finish the chicken in a skillet to perfect temp and transfer to a plate. Then build the sauce beginning with a quick sear of lemon slices then adding the rest of ingredients. Brief rewarming of the chicken back in the skillet and serve. One Pan … Great Entree
I grew up with a recipe that was an egg dip, and no bread crumbs. However for this recipe I cheated & tossed the bead crumbed chicken in my deep fryer, and finished off in the oven. I also used garlic & spinach for my fettuccine using the same recipe sauce.
I’ve made this recipe a few times just as it’s called for. My only comment is if you don’t watch the video you won’t know to take the oil out of the pan before you make the sauce.
Amazing! Tender and delicious. My family loved it!
Definitely would cut down on bread crumbs and cheese. 1/2 as much would work fine. Came out very good. Made far more than I expected. Will def make again
We loved the idea. I added spinach, garlic and doubled the sauce, served over pasta. I didn’t bake it. This was wonderful.
Very good as leftovers too! Didnt have any orange liquer so I added a splash of apricot brandy to the sauce.
Thank you Nannymm. Followed the recipe exactly as written after adjusting for two people. We both thoroughly enjoyed it but found the quantity more than generous. Definitely repeatable!
This was awesome!! Was trying to use up some chicken I had thawed & some lemons we’d had given to us & I found this recipe. I served it over spaghetti with a side of green beans & let’s just say that this recipe is a keeper!
While this is similar to chicken piccata, the difference is, I hadn’t ever seen a recipe for it where you cook it in a lovely sauce in the oven after browning it, and boy oh boy, did that ever make the chicken tender and juicy! It just melts in your mouth. Thank you for posting what will now be one of my favorite recipes of all time.
Served it with 2 other chicken entrees at a dinner party, and was the clear favorite
It was great!
I made it exactly as written and my family loved it. Making it again tonight.
My husband ranked….so easy so good!
Delicious! A lot like Chicken Picatta! This one is a keeper!
Absolutely delicious! Excellent flavor, followed recipe and can’t wait to make again!
This was delicious! My husband and I absolutely devoured it. We will be making this again and again! We halved the recipe since it was just us two and it was perfect.
My son, who is a super picky eater, picked out this recipe. I almost tried to talk him out of it because I thought it was too much effort. I am so glad we tried it. I didn’t have any lemons in the house, but other wise I made it exactly as written. Yummy!
Sooo good!! I think I will just drizzle lemon juice on chicken breasts before baking instead of lemon slices and not use the orange liqueur next time. It was a little too citrusy for me. Other than that it will be added to our regular family menu!! It paired great with some angel hair pasta and roasted asparagus. Bon Appetit!!
I will definitely make this again! The only differences was that I did not use the orange brandy and I cut the pieces of chicken into large nugget sized pieces. This was absolutely delicious and my husband and I loved it!
This chicken was great, easy to make & everyone loved it, next time i need more sauce