Serves: 4
Total Calories: 184

1 chicken (3 1/2 to 4 pounds)
1 carrot
1 rib celery
1 onion, peeled
4 or 5 sprigs parsley
salt
2/3 cup plain bread crumbs
1/3 cup freshly grated Parmigiano-Reggiano
1/2 teaspoon dried oregano, crumbled
2 or 3 tablespoons olive oil
2 tablespoons lemon juice
Freshly ground black pepper

1 Tuck the wing tips behind the back. Place the chicken in a large pot and add cold water to cover. Bring the liquid to a simmer and cook 10 minutes. Skim off the foam with a large spoon.

2 Add the carrot, celery, onion, parsley, and salt to taste. Cook over medium-low heat until the chicken is tender when pierced with a fork in the thickest part of the thigh and the juices run clear, about 45 minutes. Remove the chicken from the pot. (You can add more ingredients, such as meat or chicken trimmings, to the broth and cook it for another 60 minutes or so. Strain and refrigerate the broth or freeze for soups or other uses.)

3 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a large baking pan.

4 On a plate, mix the bread crumbs, cheese, oregano, olive oil, lemon juice, and salt and pepper to taste.

5 With heavy kitchen shears, cut the chicken into serving pieces. Dip the chicken in the crumbs, patting them to adhere. Place the chicken in the prepared baking pan.

6 Bake 30 minutes or until the crust is browned and crisp. 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: 184
Calories from Fat: 74

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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
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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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Country-Style Chicken and Vegetables
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