Main Meal Recipes > Chicken Breasts Leoni

How to make chicken breasts Leoni:
A retro-style meal which would make a very easy lunch or supper.


4 chicken breasts, skinned and boned
half lemon
1 tablespoon flour, well seasoned with salt and black pepper
2 eggs, beaten
2 tablespoons freshly grated parmesan
2 tablespoons olive oil
2 tablespoons butter
16 fresh asparagus spears, cooked and drained
(see measure conversions for more information)


- Place the chicken breasts between 2 sheets of greaseproof paper.
- Flatten with a rolling pin to about 1/2 inch thickness.
- Rub the chicken with the lemon half, squeezing the juice onto the meat.
- Coat the chicken with the seasoned flour.
- Heat the oil in a pan.
- Dip each breast in the beaten egg and fry in the oil for about 5 minutes on each side.
- The breasts should be lightly golden and cooked through.
- Remove from pan.
- Put 4 asparagus spears on each breast.
- Sprinkle with parmesan and put under a hot grill for 2 - 3 minutes or until cheese has melted.
- Serve.