We are all familiar with Chicken Picatta and Chicken Francese, two delicious lemon chicken dishes that are often loaded with calories due to the addition of butter and the frying in oil. But there is a way to achieve a similar result by baking the chicken and eliminating the butter. This recipe highlights the lemon's vibrancy by using its juice as the liquid needed for the breadcrumbs to adhere.
To assure even cooking, you can pound or butterfly the chicken breasts before coating in the lemon and breadcrumb mixtures. Just be sure not to pound too thin or else the chicken will dry out in the oven.
If desired, sprinkle minced fresh parsley at the end to add a nice touch of color as well as a brightness to the dish. Serve this lemon chicken with a simple green salad and some crusty bread for a simple yet elegant weeknight meal.
- 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
- Four 4-oz. boneless skinless chicken breasts
- 1 Tbsp olive oil
- Lemon slices for garnish
- Minced fresh parsley for garnish, optional
- Preheat the oven to 375 F. Coat a baking sheet with cooking spray.
- Place the lemon juice and garlic in a shallow dish and mix to combine. In a separate shallow dish, combine the breadcrumbs, salt, and black pepper.
- Dip the chicken breasts in the lemon juice mixture, and then dredge in the breadcrumbs mixture, making sure to coat both sides.
- Place on the prepared baking sheet. Drizzle the olive oil evenly over the chicken breasts.
- Bake for 25 to 30 minutes, or until the chicken is no longer pink in the thickest portion.
- Garnish with lemon slices and minced parsley, if using.
Per Serving Calories 168