Parmesan Crusted Lemon Chicken
Servings: 4
Equipment
- 1 large skillet
- 2 shallow dish
Ingredients
- 1½ lb organic chicken breast pounded for even thickness
- 1 organic lemon juiced
- 1 tbsp white vinegar
- ⅛ cup extra virgin olive oil
- 3 garlic cloves pressed
- 1 tsp organic onion powder
- ½ tsp pink Himalayan salt or sea salt
- ¼ tsp black pepper
- ½ tsp organic Italian seasoning
Crust
- ½ cup sour cream
- 1 cup grated parmesan
- 1½ cup Italian panko I like Kooshy
- extra virgin olive oil
Instructions
- In a shallow dish, add the juice of 1 organic lemon , 1 tbsp white vinegar, ⅛ cup extra virgin olive oil, 3 garlic cloves crushed, 1 tsp organic onion powder, ½ tsp pink Himalayan salt, ¼ tsp black pepper, and ½ tsp organic Italian seasoning. Whisk together. Add in 1½ lb organic chicken breast
- Marinade at least an hour, but up to 8.
- After the meat has marinated, spread ½ cup sour cream over all of the chicken breasts until completely coated.
- In a shallow dish, combine 1 cup grated parmesan and 1½ cup Italian panko.
- One at a time, place the chicken breast on top of the panko mixture and then flip. Press the coating into the chicken breast. Place on a plate and let sit 5 minutes.
- Heat up a large skillet over medium high heat. Once hot, add in a layer of extra virgin olive oil. Once hot, place the chicken breast in the skillet on an even layer. Let cook 4-5 minutes. Flip using a spatula and cook 4-5 minutes on the other side.
- Reduce heat to low/medium and place a lid over the skillet. Cook another 5 minutes until the internal temperature reaches 165℉.
Notes
Freezer- You can freeze these ahead. Follow through all of the instructions through the coating but don't cook. Place on a parchment lined baking sheet and place in the freezer. Freeze for 2 hours.
Place in a freezer safe Ziploc or seal with a sealer and store in the freezer for up to 2 months.
To cook, remove from freezer and place in the refrigerator. Let thaw overnight and then continue cooking.