Recipe: Herb-Crusted Chicken

Herb-Crusted Chicken
skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Lemon wedges


Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Place chicken in 15x10x2-inch glass baking dish. Pour the lemon juice over the chicken. Cover and refrigerate for 1 hour. When the time is up remove then chicken from the dish and pat it dry with paper towels. Preheat your oven to 450°F. Melt the butter with oil in small saucepan over medium heat; cool slightly. Mix the breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush the chicken with the butter mixture. Coat the chicken on both sides with breadcrumb mixture. Next place the chicken on a baking sheet. Bake until chicken is cooked through and breadcrumbs are golden brown, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.


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