Sunday, June 7, 2009

Lemon Herb Chicken

Earlier this year, I planted some seedlings for fresh herbs. I have a bit of a black thumb when it comes to plants, so I am very excited that (most of them) are still alive. With all the rain we have been having lately, not only have I not had to remember to water them, but they have been thriving! I finally decided to trim off some fresh basil, oregano, and parsley to make this dish:

2 Chicken breasts
4 Tbsp Fresh Lemon Juice
Fresh Basil, chopped
Fresh Parsley, chopped
Fresh Oregano, chopped
Fresh Rosemary, chopped (I used dried, since my plant didn't survive)
1 Cup Panko (Japanese breadcrumbs)
1 Tbsp Garlic Salt

In a bowl, coat the chicken breasts in lemon juice. In a separate bowl, combine herbs, garlic salt and Panko, lightly bread the chicken breasts, and then place in an oven safe pan. Pour remaining lemon juice into the pan to keep chicken moist while baking, and top the breasts with the remaining Panko mixture so it is nice and thick. Bake at 400 degrees for 20 minutes (you may need to adjust cooking time depending on your oven and thickness of chicken breasts). When they are done cooking, turn on the broiler for 2-3 minutes, just to toast the Panko on top, until it becomes a golden brown.

You can really taste the freshness of the herbs, and the Panko is light enough to soak in the lemon. For an alternative for those who want a lighter lemon flavor, add 1/4 cup white wine and 2 Tbsp lemon juice. I like to serve this with green sides, like broccoli or green beans, for a really fresh and healthy meal. Enjoy!

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