Baked Chicken With Lemon and Herbs

"Good source recipe for calcium. This recipe can be serviced with potatoes or rice."
 
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photo by fdalpete photo by fdalpete
photo by fdalpete
Ready In:
45mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Preheat oven to 375°F (190°C). Place half of butter in 13x9-inch (3.5L) glass baking dish. Heat in oven for 5 minute.
  • In shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 tablespoons of milk in separate bowl. Dip chicken first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs.
  • Remove baking dish from oven and swirl to coat with melted butter. Place breaded chicken in dish and return to oven. Bake for about 12-15 minutes or until chicken is starting to brown.
  • Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil, rosemary, onion and garlic, stirring for 3 minutes or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium high. Cook stirring for 3 minutes or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of chicken in dish. Bake for 5 minutes longer or until chicken is cooked through.

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Reviews

  1. Absolutely love this recipe, not too lemony or anything! Delicious!
     
  2. This was a easy & rather quick recipe to prepare. I did however use almost double of the crumb mixture and only half of the cornflour stated. A tasty chicken dish, thanks for sharing.
     
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RECIPE SUBMITTED BY

I am a person with passion, I work with large scale computers, and in my spare time I love to cook and try different types of food recipes. I am married to my wife whom I love so much and she is a great cook.
 
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