Prep 20 mins
Cook 35 mins
This is one of my family's favorite chicken recipes (I have many posted on this site!) --- to save time you may coat with the breading mixture, roll up the breasts and refrigerate until ready to bake --- the subtle lemon flavor gives the chicken it a really nice kick --- there is no need to pound the breasts thin just roll them up as tightly as you can they will stay together during and after baking, also I have even topped them with sliced mozzarella cheese :)
- 1 1⁄2 cups dry breadcrumbs (use only dry, fresh will not stick)
- 1⁄2 cup parmesan cheese
- 1 tablespoon minced fresh parsley (or to taste) or 1 -2 teaspoon dried parsley (or to taste)
- 1⁄2 teaspoon garlic powder
- salt and pepper (can use seasoning salt if desired)
- 1⁄2 cup butter (melted in the microwave with the garlic)
- 1⁄4 cup fresh lemon juice (can use more, do not use bottled, I use the juice of 1 whole lemon)
- 1 tablespoon finely minced fresh garlic clove (can use more or less)
- 5 -6 boneless skinless chicken breasts (pounded to about half)
- paprika (optional)
- Preheat oven to 350°.
- Butter an 11 x 7-inch or a 9-inch baking pan baking dish (if doubling the recipe to make 12 breasts, use a 13 x 9-inch pan.
- In a bowl, combine the dry breadcrumbs, parmesan cheese, garlic powder, parsley, salt and pepper.
- In another bowl combine the melted butter/garlic mixture and lemon juice; whisk well to combine (if you run out of butter when dipping the breasts, which has happened to me many times, just melt about another 1/4 cup butter and add in about 1 tablespoon more of lemon juice in the microwave.
- Dip chicken in butter mixture, then roll in crumbs (patting down the crumbs into the chicken breasts).
- Roll-up chicken jelly-roll style; place seam side down in a greased baking dish drizzle with any remaining butter mixture; sprinkle with paprika if desired.
- Place a slice of cheese on top the last 10 minutes of baking if desired.
- Bake uncovered for 35-45 minutes or until the chicken is cooked though (baking time will vary depending on how thin you pounded the chicken).
The flavor was really nice until we got to the raw chicken but I did pour the juice of another lemon in the pan to add flavor as another rater didn't taste lemon. Seriously, pound the crap out of those breasts or thighs, whatever you use as they do not cook through in 30-35 minutes and you'll wind up with raw chicken. Sorry kittencal, usually your recipes are spot on, I'm sure the flavor would be superb if it were completely cooked. Maybe you could consider changing the cooking time in your recipe, that's why this got 4 stars from me.
Recipe was a little salty for our taste. Next time I will omit the salt and add a thin strip of mozzarella cheese before I roll up the chicken. I Can't believe nobody has tried this. It's simple and very tasty
I was glad to find this recipe. I used thin-sliced chicken breast, so no pounding was necessary. I made the recipe as directed, opting for the paprika and baking for 28 minutes in a 375 degree oven, as I considered a 350 degree oven to be a bit cool for baking chicken. This dish came out great, and was a big hit with my kids. I served with pasta and oven roasted vegetables (Oven-Roasted Vegetables). Your recipes are always winners, Kittencal!