⅔ cup roasted, salted sunflower kernels, coarsely chopped
3 Tbsp chopped fresh rosemary
2 tsp lemon zest
1 tsp garlic powder
½ cup olive-oil mayonnaise
2 lemons, cut into wedges
Instructions
Preheat oven to 450°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with salt and pepper.
Combine breadcrumbs, sunflower seeds, rosemary, lemon zest, and garlic powder in a shallow bowl. Spread mayonnaise on one side of chicken; dredge coated side in breadcrumb mixture, pressing gently to adhere.
Place chicken, coated side up, in a greased 13- x 9-inch baking dish. Bake 16 to 18 minutes or until chicken is done. Serve with lemon wedges.
Nutritional Information
Main
Total
Servings
6
Fat (g)
16
16
Sat. Fat (g)
2
2
Protein (g)
35
35
Carb (g)
8
8
Fiber (g)
2
2
T. Sugs (g)
0
0
A. Sugs (g)
0
0
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