Lemon Chicken - cooking recipe

Ingredients

6 boneless chicken breasts, sliced thin
1/2 c. canola oil
1 c. milk
1 egg
1 to 1 1/2 c. Italian bread crumbs
1/3 c. reconstituted lemon juice
1 1/2 c. sweet, fruity wine

Preparation

Preheat oven to 350\u00b0.
Heat oil to 350\u00b0.
Mix milk and egg. Put breasts in milk and egg mixture, then dredge in bread crumbs. Brown lightly in oil.
Place breasts in baking dish and sprinkle remaining bread crumbs over top.
Pour lemon juice and wine over crumbs, making sure the crumbs are wet.
Cover.
Bake at 350\u00b0 for 50 minutes, then reduce temperature to 325\u00b0 and cook another 20 minutes.
Serve with noodle roni with herb sauce.