Chicken Breast Recipes

Recipes for chicken breast are all over the place, however good quality recipes for chicken are not quiet so easy to find.  This little gem was given to me by a coworker a few years back and has become a treasure to me because of the versatility of it.

Lemon Herbed Chicken
4 Chicken Breast
1 Lemon
¼ c Parmesan cheese
½ tsp Paprika
½ c bread crumbs
1 tsp sea salt
¼ tsp black pepper
½ tsp rosemary
¼ tsp oregano
1/8 tsp cayenne pepper
½ c Olive oil
4 garlic cloves
1 egg
2 Tbsp chopped parsley (fresh is best, but you can use dry)

First you are going to take your lemon and peel the zest off.  I find it’s not too hard you just have to remember not to push on the peeler very hard, otherwise you will end up getting the white skin rather then just the zest.

Now in your food processor add the zest you just got, bread crumbs, cheese, paprika, salt, peppers, rosemary and oregano.  Process until all ingredients are well blended.  Dump this into a bowl and rinse out you food processor.

Squeeze the lemon juice in the food processor, then add oil and garlic.  Process this until the garlic well minced.

Add this liquid with the chicken into a bag and leave it in the fridge for at least 45 minutes.

In a wide mouthed bowl beat the egg and parsley together.

Dip the chicken in the egg then into the bread mixture.  Bake in 375 oven for 30 minutes.

If you liked this recipe for chicken breast then try this variation.

Before adding the chicken to the bag cut it into slices about ½ inch thick and 2 inches long.

Then when you pull it out, dip in egg and bread just like above.  Then you can bake at 325 for 20 minutes.  Or you can use a pan with ¼” oil and sauté for 3 minutes flipping a few times so you don’t burn one side.

Then use this chicken on top of salads, pasta, or cover in spaghetti sauce and some cheese and heat up in the oven for dinner.