CHICKEN BREASTS WITH A GARLIC LEMON CRUST
4 boneless skinless chicken breast halves
Salt and pepper to taste
1 cup sour cream
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
1 1/2 T. fresh lemon juice
2 tsp. Dijon mustard
2 cups coarse fresh breadcrumbs made from French bread
1 tsp. finely grated lemon zest
4 boneless skinless chicken breast halves
Salt and pepper to taste
1 cup sour cream
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
1 1/2 T. fresh lemon juice
2 tsp. Dijon mustard
2 cups coarse fresh breadcrumbs made from French bread
1 tsp. finely grated lemon zest
Serves 4.
1. Preheat oven to 450 degrees. Trim chicken and pound to an even 1⁄2 inch thickness between two sheets of plastic wrap. Arrange chicken on a parchment- lined baking sheet and season to taste with salt and pepper.
2. In a small bowl stir together the sour cream, garlic, Parmesan cheese, lemon juice and mustard. Spread sour cream mixture over the entire surface of the chicken breasts to make a nice thick layer.
3. Toss together the breadcrumbs and lemon zest. Mound breadcrumb mixture on top of chicken to completely cover, pressing lightly to mold to the breast. Bake for 12 to 15 minutes or until chicken is cooked through and breadcrumbs are well browned.
2. In a small bowl stir together the sour cream, garlic, Parmesan cheese, lemon juice and mustard. Spread sour cream mixture over the entire surface of the chicken breasts to make a nice thick layer.
3. Toss together the breadcrumbs and lemon zest. Mound breadcrumb mixture on top of chicken to completely cover, pressing lightly to mold to the breast. Bake for 12 to 15 minutes or until chicken is cooked through and breadcrumbs are well browned.
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