Crunchy Lemon Zest Chicken

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!!

This chicken breast turned out crunchy from the outside and tender from the inside. I served it with hush brown potatoes, my husband's favorite. 

Ingredients:

2 skinless chicken breast, sliced into thin pieces

1 clove of garlic
1 lemon
1 tbsp butter, melted
Fresh Italian parsley
6 low fat Saltines crackers or Panko
1 large egg, beaten
2 tbsp flour
Salt and pepper
Olive oil

Directions:

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.