Baked Lemon Chicken

I finally got a new camera!! No more blurry cell phone pictures!  So, I should be updating my blog more regularly now!

This chicken may look ho-hum.  The ingredient list may even look ho-hum!  But just give it a try and I am quite sure you will be pleasantly surprised at how moist and how much flavor it has!

I made it for the first time several years ago.  I was leafing through a cookbook, and I had all the ingredients on hand, so I gave it a whirl.  I had written a note in the cookbook that it was "wonderful".  

Recently I was leafing through the same cookbook and saw that note.  I looked at the ingredients and thought, does this really live up to the "wonderful" I wrote down?  So I decided to find out!  I must say, it did indeed live up to that one word!!  It is wondeful!

 I prefer to make my own breadcrumbs.  It is so fast and in my opinion they taste much better!

 

 

First dip the chicken in butter/lemon mixture, then in the crumbs.

Place in a pan and drizzle with remaining butter/lemon mixture!  Simple as that!

The result:  moist, lemony, baked chicken!  

Now add some sweet potatoes and a salad and you have yourself a meal!

BAKED LEMON CHICKEN

• 3 tablespoons butter, melted
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup seasoned bread crumbs
• 4 boneless skinless chicken breast halves (4 ounces each)

 (I cut my chicken breast into smaller strips, or use tenderloins if you prefer)

• In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. 

• Place in a greased 13-in. x 9-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 179°. 
• Yield: 4 servings

To make your own breadcrumbs:  

Tear up any kind of bread into small pieces.  Layer on a baking sheet and bake at 350 degrees for 10-15 minutes or until dry.  Grind in food processor until they become small crumbs.  Add dried parsley, oregano, and basil.  Pulse a few more times.  And there you go! Seasoned breadcrumbs!  If you have extra, toss em in the freezer!