Crunchy Lemon Chicken is a great summer dish. Lemon zest is the key in this recipe and it gives a nice kick to this chicken breast!!
For a buttery taste, I used no more that a tablespoon…so we’re staying on the skinny side :-)
Also I used saltine crackers which are 50 calories and 1% fat per 5 crackers… not too bad!!
2 skinless chicken breast, sliced into thin pieces1 clove of garlic
1 tbsp butter, melted
Fresh Italian parsley
6 low fat Saltines crackers or Panko
1 large egg, beaten
2 tbsp flour
Salt and pepper
Preheat oven to 400-450 degrees F.
Place garlic, lemon zest, parsley, crackers (or panko), salt & pepper into a food processor. Pulse until crackers are very fine then add the butter. Pulse one more time and transfer the mixture to a plate.
Place flour in a second plate and the beaten egg into a third plate.
Dip the chicken into the flour and coat both sides, then dip into the egg and finely the crumbs.
Line a baking sheet with aluminium foil and spray with some olive oil. Place chicken pieces and cook until crisp and golden, for about 15-20 minutes, depending on your oven.
Serve with lemon wedges, to squeeze over, and any side of your choice.