Crunchy Lemon Chicken
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
- 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.
- 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.
- Place on a greased wire rack on a rimmed baking sheet. Bake 15 to 20 minutes or until done.
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