Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup melted butter
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
4. In another shallow dish, mix together the breadcrumbs and grated Parmesan cheese.
5. Dip each chicken breast into the flour mixture, shaking off any excess.
6. Then dip the chicken into the breadcrumb mixture, pressing the breadcrumbs onto the chicken to coat well.
7. Place the chicken on the prepared baking sheet.
8. In a small bowl, mix together the melted butter, lemon juice, and lemon zest.
9. Drizzle the lemon butter mixture over the chicken.
10. Bake for 25-30 minutes or until the chicken is cooked through and the coating is crispy and golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 380
Total Fat: 16g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 1010mg
Total Carbohydrates: 19g
Dietary Fiber: 1g
Sugar: 1g
Protein: 38g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use almond flour or gluten-free flour.
- Instead of breadcrumbs, you can use panko breadcrumbs or crushed cornflakes.
- Instead of Parmesan cheese, you can use cheddar cheese or nutritional yeast for a vegan option.
- Instead of butter, you can use olive oil or coconut oil.
Variations:
- Add some herbs like thyme or rosemary to the breadcrumb mixture for extra flavor.
- Use lime juice and zest instead of lemon for a different citrus flavor.
- Add some chili flakes or cayenne pepper to the breadcrumb mixture for some heat.
Tips and tricks:
- Pound the chicken breasts to an even thickness before coating to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the chicken. It should be 165°F (74°C).
- For extra crispy chicken, spray the chicken with cooking spray before baking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken on a bed of greens with some lemon wedges on the side.
Garnishes:
Garnish with some chopped fresh parsley or chives.
Pairings:
Serve with roasted vegetables or a side salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Quinoa salad
Troubleshooting advice:
- If the coating is not crispy enough, try broiling the chicken for the last 2-3 minutes of cooking.
- If the coating is falling off the chicken, make sure to press the breadcrumbs onto the chicken firmly.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F (74°C).
Food history:
Baked lemon chicken is a popular dish in Mediterranean cuisine, particularly in Greece and Italy.
Flavor profiles:
This dish is tangy, savory, and crispy.
Serving suggestions:
Serve with a side of roasted vegetables or a salad for a complete meal.
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