Crunchy Lemon Chicken

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Ingredients

  • 1½ lb boneless, skinless chicken breasts, halved crosswise
  • 3 Tbsp fresh lemon juice
  • 2 cups Italian panko breadcrumbs
  • 2 tsp lemon-pepper seasoning
  • 2 Tbsp olive oil

Instructions

  1. Preheat oven to 425°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
  2. Pour lemon juice in a shallow bowl. Stir together panko, seasoning, and oil in a second shallow bowl. Dip chicken in lemon juice; dredge in panko mixture, pressing gently to adhere.
  3. Place on a greased wire rack on a rimmed baking sheet. Bake 15 to 20 minutes or until done.

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