Baked Lemon Chicken

baked lemon chicken

The other night, I was craving something new but didn’t want to spend forever mixing up a dinner recipe. Last time I made a chicken dish with Panko, Chris loved it so I thought I would try a new recipe. This baked lemon chicken dish was super easy to whip up and was delicious! Even the next day, with a little reheat in the toaster oven, the chicken was still crispy on the outside and juicy on the inside. I served it up with some wild rice pilaf and steamed broccoli.

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Ingredients:

  • 1 cup vegetable oil
  • 1 cup Italian bread crumbs (I used Panko)
  • Zest of 2 lemons (I only needed one)
  • 1 pound of chicken breasts (I used tenders)
  • Salt and pepper to taste
  • 1/2 cup all purpose flour
  • 2 large eggs, beaten

Directions:

  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. In a large bowl, combine bread crumbs and lemon zest; set aside
  3. Season chicken with salt and pepper to taste. Grabbing one breast/tender at a time, dredge chicken in flour, dip into eggs, then roll in bread crumb mixture, pressing to thoroughly coat.
  4. Working in batches of 2-4, place coated chicken on skillet and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer cooked chicken to a paper towel-lined plate.
  5. Serve immediately. If desired, garnish with a lemon slice or more zest.

Recipe adapted from Damn Delicious 

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Quinoa and black beans are two of my favorite ingredients. I came across a recipe

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