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
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.