Citrus and Herb Crusted Chicken Breast

Ingredients

• 4 6-oz boneless, skinless chicken breasts, trimmed of excess fat
• 2 tbsp freshly squeezed lemon juice
• 1 tsp grated orange zest
• 2 tbsp olive oil
• 4 sprigs of fresh thyme, chopped
• 2 sprigs of fresh rosemary, chopped
• 1 cup panko breadcrumbs, toasted until lightly golden
• 1/2 cup grated Parmesan cheese, freshly shredded

Method

1. 1Preheat the oven to 400°F (200°C), lining a baking tray with parchment paper to prevent sticking.
2. 2In a small bowl, whisk together lemon juice, olive oil, thyme, and rosemary until well combined.
3. 3In a separate bowl, mix together toasted breadcrumbs and Parmesan cheese, stirring in the grated orange zest until evenly distributed.
4. 4Season the chicken breasts with salt and pepper on both sides, then brush the herb and lemon mixture evenly over each breast, making sure to coat all surfaces.
5. 5Dredge the coated chicken breasts in the breadcrumb mixture, pressing gently to adhere the crumbs to the meat, until all breasts are evenly crusted.
6. 6Place the crusted chicken breasts on the prepared baking tray, leaving about 1 inch of space between each breast to allow for even cooking.
7. 7Bake the chicken in the preheated oven for 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C), with a lightly golden crust forming on the outside.
8. 8Remove the chicken from the oven and let it rest for 5 minutes before slicing and serving, garnished with additional fresh herbs if desired.

Goes well with

• Air-fried Green Peas55 kcal
  Lemon Pepper Fresh

Nutrition per serving