Ingredients
4 boneless chicken breasts
WET INGREDIENTS FOR MARINADE
1/2c olive oil (or melted butter, or combo)
juice from 1 lemon
zest from 1/2 lemon, grated fine (use rest below)
2-3 cloves garlic, minced
salt & pepper
DRY INGREDIENTS FOR COATING
1/2c Panko breadcrumbs
4 tablespoons dried italian herbs, preferably: 2T lemon thyme; 2T basil)
1 tsp paprika or cayenne (optional)
1 tsp onion powder (optional)
1 tsp black pepper (or lemon pepper)
1 tsp salt
zest from 1/2 lemon, grated fine
Preparation
Mix all wet ingredients together in a bowl. Marinade chicken breasts anywhere from 5 minutes to overnight.
Preheat oven to 350 degrees. Grease a 13x9 baking dish.
Mix all dry ingredients together in a separate bowl. Dip each chicken breast in coating and rub in well; place in baking dish.
Bake uncovered for 25-30 minutes or until juices run clear.
If topping needs to be crisped up at the end, set oven to Low Broil for 2 minutes. (Watch carefully.)
