Italian Lemon Chicken Breasts
Prep + Cook Time25 Minutes
- 19 g Fat
- 3 g Sat. Fat
- 19 g Carbs
- 3 g Fiber
- 1 g Sugars
- 40 g Proteins
4 Forester Farmer’s Market® boneless chicken breasts, skinless
3 Tbsp. minced garlic (9 cloves)
1/3 Cup dry white wine
1 Tbsp. grated lemon zest (2 lemons)
1/4 Cup good olive oil
2 Tbsp. freshly squeezed lemon juice
1 1/2 tsp. Dried Oregano
1 tsp. minced Fresh Thyme Leaves
Kosher salt and freshly ground black pepper
1 Cup Bread Crumbs
1 Tbsp. Italian Seasoning
Preheat the oven to 400°.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.
Separately, combine the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Combine Bread crumbs & Italian Seasoning
Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.
Coat the chicken breast with the seasoned bread crumbs.
Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the internal temperature of the chicken is 170° in the thickest part of the breast.
If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices