Prep1 hr 15 mins
I found this in Bon Apetit magazine a few months ago. We love it. Note: the prep time includes marinating time.
- 6 boneless skinless chicken breast halves
- 6 tablespoons fresh lemon juice
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 1⁄2 cups plain breadcrumbs
- 6 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 1 1⁄2 tablespoons chopped fresh rosemary
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- lemon wedge
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
- Arrange chicken in 15 X 10 X 2 inch glass baking dish.
- Pour lemon juice over.
- Cover and refrigerate 1 hour.
- Remove chicken from dish and pat dry with paper towels.
- Preheat oven to 450.
- Melt butter with oil in small saucepan over medium heat; cool slightly.
- Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
- Brush chicken breasts on both sides with with melted butter mixture.
- Coat chicken on both sides with breadcrumb mixture.
- Place chicken on baking sheet.
- Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
- (Test to make sure) Transfer to plates and dress with lemon wedges.
We just finished eating this dish, and loved it. After 1 hour the lemon juice was starting to "cook" the chicken flesh, so don't leave it any longer. I cheated a bit and patted the fillets dry, then layed them on the baking tray, brushed the exposed side with oil and patted the crumb and herb mix thickly on that side only. This made them quick and easy to cook and serve-no trouble with crumbs falling off. We ate these with wedges and a salad and if I could give this lemony, herby, easy, low fat dish a ten I would!
I'm always looking for new, easy chicken recipes, and this one is definitely a keeper! All four members of the family thought it was great. I had too much of the breadcrumb mixture left over after dredging the chicken breasts . . . nextime, I'll probably cut the breadcrumbs down to 3/4 cup.
Well, I realize that from latest posts, that honesty is the best policy. Mine turned out WAY too lemony. I used fresh lemon juice, and marinated for about 50 minutes,instead of an hour, and we were all puckering up. I did like the taste and especially the smell of the fresh herbs,but had a bit of a problem getting the breading to stick to the chicken.We had mashed potatoes and broccoli spears with it - didn't need those lemon wedges on the side, however. Maybe I did something wrong. I would try it again, but maybe reduce the amount of lemon juice next time. But thanks! It's always fun to try something different.