Crispy Lemon Chicken

Who doesn’t love an easy chicken dinner?!

Crispy chicken is always a hit at my house.  It looks a little bit like a chicken finger, so the kids go crazy for it.

We served ours with roasted green beans, which is one of the easiest sides to make!  All you do is pop them in the oven at 400 degrees dressed in a liberal drizzle of olive oil, salt and pepper and then roast about 20 minutes.  Easy as that.  Whip up my Crispy Lemon Chicken, roast some green beans on the side and watch how quickly dinner is done!

This recipe serves four to six.

Shopping List
4 to 6 boneless skinless chicken breast halves
2 cups of Panko or unseasoned breadcrumbs (they’re found next to each other at the grocery store, I typically use Panko)
a big pinch of pepper, a smaller pinch salt
the zest of one or two lemons (I like about 4 tablespoons of zest), reserve some for garnish
2 eggs, lightly beaten
1 tablespoon of milk
chopped oregano for garnish, optional

Preheat your oven to 400 degrees.

Line a baking sheet with foil and then spray with Pam for easy clean up.  Set aside.

I like to take two pie plates for my “dipping” station but you could use two bowls instead.  In one pie plate, add in your panko, pepper, salt and lemon zest.  In the second pie plate, add in your lightly beaten eggs and milk.

Take each of your chicken breasts and first dip them in the panko mixture, then dip them in the egg mixture and then dip them back in the panko mixture (so you’re double dipping in the panko!).  After that, place them on your prepared baking sheet.  Repeat until they’re all done.

Pop your baking sheet in the oven and bake for about 35 minutes.

When your chicken looks crispy, it’s time to remove it from the oven and garnish with a bit more lemon zest and chopped oregano.  Serve immediately.

An easy chicken dinner for your Tuesday!  Enjoy!