A couple of nights ago, I was making a recipe from The Spark Solution, called Meg’s Pan Fried Chicken. The kids wanted chicken also, but they wanted something a little different, so they adapted the recipe and made this delicious Lemon Parmesan Chicken. It goes really well with pasta with lemon butter sauce.
Lemon Parmesan Chicken
4 boneless, skinless chicken breasts
1/4 cup flour
1 egg white
1/2 cup Italian seasoned bread crumbs
1/2 tsp. onion powder
1/2 tsp. lemon pepper
1/2 cup shredded Parmesan
2 tsp. olive oil
Preheat the oven to 375F. Coat a baking pan with the olive oil.
Stage three plates in a breading station. The first plate has the flour, the second plate has the egg white, beaten until foamy and the third plate has the bread crumbs, onion powder and lemon pepper combined.
Pat each piece of chicken dry with paper towels. Dredge the chicken in the flour, dip in the egg white, then coat them with the bread crumb mixture. Transfer to the baking dish. Sprinkle chicken pieces with parmesan cheese. Once all pieces are in the baking dish, place in the oven and cook 25 minutes or until meat is no longer pink.