Lemon Baked Chicken

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READY IN: 55mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb boneless skinless chicken cutlet, I use the thighs
  • 34
  • 1 14
    teaspoons salt
  • 34
    teaspoon paprika
  • 1
  • 2
    tablespoons water
  • cooking oil
  • 2
    tablespoons sugar
  • 1
    lemon, unpeeled, 1/2 sliced thin
  • 1
    (10 1/2 ounce) can chicken broth, condensed clear undiluted (I like the kosher chicken stock for this)
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DIRECTIONS

  • Grate rind of the whole lemon and set aside.
  • Cut lemon in half and squeeze juice from one half of the lemon over the chicken.
  • Mix Matzo Meal with salt and paprika.
  • Beat egg with water.
  • Dip chicken cutlets first in egg mixture and then in the meal mixture.
  • Brown slowly in a large skillet in 1/4 inch of hot oil: place in a large covered casserole.
  • Sprinkle the grated lemon rind and sugar over the cutlets and top with the lemon slices from the second half of lemon.
  • Add Condensed Clear Chicken Soup.
  • Cover and bake in over at 350 degrees for 30 minutes our until chicken is tender.
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