Much better than shake and bake
This recipe is adapted from the windykitchen blog and is perfect for a weekday or quick meal. It would work equally well for pork or fish.
Crunchy Lemon Chicken
- 2 chicken breasts deboned
- 3/4 cup Greek yogurt
- 2 tbsp chopped fresh parsley
- 3 tbsp fresh lemon juice
- 1 cup bread crumbs
- 1/4 cup grated Romano
- 1 tsp cayenne pepper
- Salt/pepper
Season meat with salt and pepper. Mix yogurt, parsley and lemon juice. Taste and adjust seasoning. Add meat and marinate in refrigerator for 1 hour or up to 24. Mix bread crumbs, cayenne and cheese. Season with salt and pepper. Dredge chicken into mixture and cover well. Place in a greased baking dish. Bake at 450 degrees until done, about 15 minutes.
I like anything with lemon!
I’ve always heard that lemon zest has more lemony taste than juice. Would adding some zest to the breading work, do you think?
I think it’d be great. We just always have more juice on hand since we use the peel for limoncello.
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I like that greek yogurt marinade.
Aaaaaaamazing.
I love the yogurt marinade. Use it often. Grat post!
Lovely and healthy too!
Lemon is such a wonderful flavour in both sweet and savoury recipes and I really love lemon chicken. Adding the crunch is a great idea. I think I may have to do something like this with my left over turkey breast.
Sounds and looks delicious.
Looks fabulous! I love a crunchy crust.
Yum! Looks like this turned out great!!
Better than shake and bake! LOL. No doubt. This looks tasty and right up the kids’ alley. 🙂