This lovely chicken is as good cold as it is right out of the oven. It's moist, tender and lemony with a nice crunch. It's a delicious picnic entree as well as a wonderful meal with scalloped or baked potatoes and a fresh green salad on the side. From Marion Lowery: Medford, Oregon. Serving Accompaniments: Fresh Fruit Medley, Green Beans with Cherry Tomatoes and Maple Carrot Cupcakes. Recipe published as in Reminisce July/August 2000.
3 tablespoons butter, melted
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
How to Make It
• In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.
• Place in a greased 13-in. x 9-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 179°.
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