Thursday, March 10, 2011

Garlic and Lemon Pan Fried Chicken

Quick, yummy and healthy dinner!


2 Tbsp. olive oil
2 cloves garlic, peeled and slightly smashed
1 lemon, halved
1 egg
1/3 cup breadcrumbs
2 Tbsp. romano or parmesan cheese
1/2 tsp. chopped rosemary
4 thin chicken breast filet's


1. Heat the oil and garlic in a skillet
2. Once golden brown and soft remove the garlic (about 7 minutes). Keep the oil in the pan.
3. Combine breadcrumbs, cheese, rosemary, salt, pepper and zest from half the lemon
4. Press browned garlic
5. Combine egg, lemon juice from 1/2 the lemon, and crushed garlic in a bowl. Whisk.
6. Rinse and dry the chicken
7. Dip the chicken into the egg mixture, and then dredge into the breadcrumb mixture.
8. Heat the garlic oil, add the chicken. Cook until done (approx 5 minutes total)
9. Serve with lentils and slices or wedges of the remaining half lemon.

1 comment:

  1. This recipe is from Ellie Says Opa

    Lentils recipe (Make in one pot. After you saute the veg, add the broth then cook the lentils in that pot for about 25 minutes or until tender)