UNFRIED LEMON ROSEMARY CHICKEN
Source of Recipe
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List of Ingredients
PREHEAT OVEN TO 425 DEGREES. Spray a rack set in a shallow baking pan with cooking spray. Set aside. Combine 3 tbs Dijon mustard, 1 tbs lemon juice, 2 tsp olive oil, and 2 tsp honey in a bowl. Combine 2 cloves minced garlic, 1 tbs
finely chopped rosemary, 3/4 cup plain bread crumbs, 1 1/2 tbs yellow cornmeal, and 2 tsp lemon zest in a 2nd bowl. Piece by piece coat each 2 whole boneless skinless chicken breasts, cut in half, with mustard mixture, then place
each piece in crumb mixture to coat. Place finished pieces on prepared rack. Bake 25 min. Outer crust should be crisp. SERVE IMMEDIATELY.*
Recipe
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