Lemon Chicken

Sunday, February 12, 2012

Lemon ChickenKimberley K. Eggleston

Serve this lemon chicken with a simple green salad and some crusty bread for a simple yet elegant weeknight meal.


  • 4 4-oz. boneless skinless chicken breasts
  • 3 Tbsp freshly squeezed lemon juice
  • 2 garlic cloves, minced
  • 1/3 cup plain breadcrumbs
  • 1/8 tsp salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp olive oil
  • lemon slices to garnish


1. Preaheat the oven to 375°F.

2. Place the lemon juice and garlic in a shallow dish. Combine the breadcrumbs, salt, and black pepper in a separate shallow dish. Dip the chicken breasts in the lemon juice mixture, and then dredge in the breadcrumbs. Place on a baking pan coated with cooking spray. Drizzle the olive oil evenly over the chicken breasts.

3. Bake for 25-30 minutes, until the chicken is no longer pink in the thickest portion.

Serves 4

Per Serving Calories 168

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