Lemony Chicken

Lemony Chicken

 I found this recipe in a magazine and adapted it.  It turned out delicious.  I was able to get my daughters involved in the cooking process.  They even asked for seconds of the chicken!

PREP TIME: 20 minutes / COOK TIME: 15 hour
TOTAL TIME: 35 minutes
SERVINGS: 4

 

Ingredients

• 4 boneless skinless chicken breasts
• 1 TBSP Dijon Mustard
• 1/4 TSP Salt
• 1/4 TSP Pepper
• 1/4 Cup seasoned panko bread crumbs
• 2 TBSP Olive oil
• 2 lemons, 1 sliced and 1 zested and juiced
• 1 TBSP capers drained and rinsed

Instructions

1. Place each chicken breast in a gallon zip top bag.  Pound with a meat mallot using the smooth side until even thickness.
2. Remove from zip top bag and repeat with the remaining breasts.
3. Brush one side of the chicken with mustard and sprinkle with salt and pepper.  Sprinkle bread crumbs evenly and pat in with your hand.  Repeat on the other side.
4. Heat a heavy bottom pan over medium high heat and drizzle in olive oil..  Add chicken and cook about 8 minutes turning halfway until the juices run clear. 
5. Remove Chicken and add capers, lemon slices, and lemon juice.Cook for 1 minute and spoon over chicken.
6. Top with lemon zest and enjoy. 

 Don't overcrowd the pan.  I like to use my cast iron for this.  I cooked 2 breasts at a time.

 I got my girls involved.  They love helping out in the kitchen any time they get a chance.