2 tablespoons chopped fresh parsley
2 tablespoons finely chopped onion
1 teaspoon ground black pepper
1 cup fresh bread crumbs
1/2 teaspoon cayenne pepper
1 cup chicken broth
3 tablespoons olive oil
1/4 cup white wine
In a bowl, slowly mix together the parsley, onion, pepper, bread crumbs and cayenne pepper. add chicken broth, stirring until mixture is well blended and thickened.
Heat 1 teaspoon olive oil in a nonstick skillet or deep dish pan over medium heat. Stirpass fillets drenched in oil gradually to avoid burning. Place fillets over oil and cook in oil stirring often until evenly browned. Remove fillets, drain and set aside.
In a small bowl, whisk together 1/4 cup lemon juice and 1/2 cup white wine. Pour into a slow cooker and stirred in chicken and broiler, leaving an inch shown on bottom of roasting pan. Cover and cook on low for 3 to 4 hours.
Turn chicken breasts, one at a time, until well coated with lemon juice.
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