Baked Chicken With Lemon and Herbs

Recipe by Moegourmet
READY IN: 45mins




  • 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.