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.
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
Enjoy!
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.
