Lemon Pepper Crusted Chicken

Lemon Pepper Crusted Chicken is a very easy weeknight meal. The crust is made with Panko which tends to stay crispy longer than regular bread crumbs, and absorbs less grease making it a lighter, airy bread crumb option.

Ingredients:

3 cloves of Garlic, crushed

1 teaspoon of Thyme, chopped finely

1 tablespoon Parsley

Salt

Freshly ground Black Pepper

1 tablespoon of Honey

1 1/2 cups of Panko

Zest of 1 lemon

4 boneless chicken breast

1 lemon, thinly sliced

1 lemon, juiced

Step one: Combine and whisk together honey, lemon juice, garlic, parsley, salt and pepper place in large Ziploc bag.

Step two: Pound the chicken breasts, place in Ziploc bags with marinade and leave in the fridge to rest for a minimum of 45 minutes.

Step three: Preheat the oven to 375 degrees.

Step four: Combine panko, thyme and lemon zest, salt and pepper on a plate.

Step five: Coat each chicken breast with the panko crust.

Step six: Arrange the chicken breasts in a large glass baking dish, place thin slices of lemon on top of each breast.

Step seven: Pour and spread the rest of the panko mix on the chicken.

Step eight: Bake until chicken is fully cooked.

Enjoy!