Serves: 4
Total Calories: 146

1 chicken (about 3 1/2 pounds), cut into serving pieces
salt and freshly ground black pepper
1/2 cup plain dry bread crumbs
2 tablespoons freshly grated Parmigiano-Reggiano
1 clove large garlic, finely chopped
1/2 teaspoon dried oregano, crumbled
2 tablespoons (about) olive oil

1 Place a broiler rack about 5 inches away from the heat source. Preheat the broiler.

2 Pat the chicken dry. Sprinkle with salt and pepper. Place the chicken skin-side down on the rack. Broil the chicken until lightly browned, about 10 minutes. Turn the chicken and cook 10 minutes more.

3 While the chicken is cooking, in a medium bowl, combine the bread crumbs, cheese, garlic, oregano, and salt and pepper to taste. Add just enough of the oil to make a thick paste.

4 Remove the broiler pan from the broiler. Set the oven heat to 350°F.

5 Coat the skin side of the chicken with the bread crumb mixture, patting it so that it adheres. Place the pan on the center rack of the oven and bake about 10 to 15 minutes more, until the juices run clear when the chicken is pierced with a knife in the thickest part of the thigh, and the crust is nicely browned. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 146
Calories from Fat: 71

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* Poultry
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Chicken Cutlets Francese
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Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
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Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
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