Lemony Panko Chicken
Serves 6
Total Time: 30 minutes
Prep Time: 10 minutes
Difficulty Level:
BY EMEALS
INGREDIENTS
2 lemons
4 Tbsp butter, divided
½ tsp salt, divided
½ cup panko breadcrumbs
6 (6-oz) boneless, skinless chicken breasts
¾ tsp Italian seasoning
½ cup less sodium chicken broth
¼ cup chopped fresh parsley
INSTRUCTIONS
-
Grate 4 tsp zest and squeeze 4 Tbsp juice from lemons.
-
Melt 1 Tbsp butter with ¼ tsp salt in a large skillet over medium heat. Add breadcrumbs; cook 3 minutes or until golden. Remove from skillet; stir in 1 tsp lemon zest.
-
Meanwhile, pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with Italian seasoning and ¼ tsp salt.
-
Melt 3 Tbsp butter in another large skillet over medium-high heat. Cook chicken, in batches if necessary, 5 to 6 minutes per side or until done. Add 3 tsp lemon zest, lemon juice, and broth to skillet; cook until slightly thickened. Serve chicken with pan juices; sprinkle with breadcrumbs and parsley.
