Ingredients
- 1½ pounds boneless skinless chicken breasts (6 breasts, 4 ounces each) or cutlets
- 2 tablespoons avocado oil olive oil, or melted butter
- ¼ cup lemon juice (approx. 1 large or two small lemons)
- ½ cup Italian seasoned panko (Japanese bread crumbs) or gluten free panko
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon garlic powder
- ½ teaspoon fine ground sea salt
- ¼ teaspoon ground black Pepper
Steps
- Preheat oven to 375-F. Prepare a shallow 9x13-inch baking dish or rimmed sheet pan by lining with aluminum foil & . Grease foil with nonstick cooking spray or oil. Set aside.
- Place the breasts between sheets of wax paper or plastic wrap. Using the flat side of a meat mallet or a rolling pin, gently pound the breasts to create an even thickness (This will help them to cook evenly). Remove the top piece of plastic wrap. Then, use a basting brush & to apply oil/lemon juice mixture to both sides of all the chicken.
- Stir to combine panko and the seasonings together in a gallon size Ziploc bag, breading tray, or pie plate. If using zip top bag, place one breast into the bag, seal to close, then shake bag to coat. Remove the coated breast from bag and transfer to the prepared baking dish before coating the next one. Otherwise, place one breast at a time into the panko seasoning mixture in pie plate or dipping tray. Press down gently to help the coating to stick; Be sure to coat both sides with panko.
- Arrange panko crusted chicken breasts in a single layer in the baking dish.
- Place dish of breasts in preheated oven. Bake for 12 minutes, then use a spatula to flip the breasts over in the pan. Continue baking until exterior is crispy and golden brown. Use an instant-read digital thermometer to check the internal temperature of the poultry. When the internal temperature reaches 163F°, remove the meat from oven.
- Let it rest in pan for 5 minutes. If desired, garnish each piece with a slice of lemon and fresh chopped parsley before serving.