Ingredients

5 Boneless Skinless Chicken Breasts

1 Cup Gluten Free Panko Crumbs

2/3 Cup Grated Parmesan

3 Tablespoon Fresh Chopped Parsley

1 Teaspoon Salt

1/4 Teaspoon Ground Pepper

1/4 Cup Melted Butter

3 Tablespoons Lemon Juice

Grated Lemon Zest

2 Cloves Of Garlic, Minced

Sprinkle With Lemon-Pepper Spice

Method

Preheat oven to 350 degrees Fahrenheit.

Mix bread crumbs with Parmesan cheese, salt, pepper, parsley and lemon zest in a shallow dish – like a pie plate.

In another pie plate, mix lemon juice and butter with the garlic.

Dip both sides of the chicken breasts in the butter- lemon dish.

Then quickly place it in the bread mixture tossing the crumb mixture on the sides with your fingers, or a spoon.

Gently press the coating so the crumbs and butter mixture are on all sides.

Place the chicken in a  9x 13 inch pan.

Repeat steps 3 and 4 with the rest of the chicken.

When all the chicken is prepped, bake 40 minutes or until meat probe reaches 165 degrees Fahrenheit.

Let rest with a light sheet of foil on top for 10 minutes then serve.

Makes 6 servings.