Here is an easy weeknight chicken dish that you can make in as little as 30 minutes. It’s my “go to” recipe when I’m rushed . Everyone always loves it.
6 thinly sliced boneless chicken breasts (or chicken cutlets pounded to ¼-1/8” thickness)
Juice of 1 lemon
Zest from ½ – 1 lemon
1 Tbls. fresh thyme leaves
1 cup of seasoned bread crumbs
Salt, pepper, garlic powder, onion powder to taste (I use a few sprinkles of each)
3 Tbls. olive oil (add more if needed)
Preheat oven to 425°F
- Place chicken breasts in a bowl. Add lemon juice, seasonings and thyme. Mix well. Let stand for 5-10 minutes.
- Place bread crumbs on a plate; dredge each breast on both sides in bread crumbs.
- Brown breasts on both sides in olive oil on medium high heat; remove and place on baking sheet. Bake for an additional 7-8 minutes.
This chicken goes well with roasted asparagus and pasta, rice or potatoes.