Crispy Lemon Herb Chicken Recipe
American cuisine · 470 calories
About this recipe
A high-protein dinner featuring tender chicken breasts coated in a crunchy bran and herb crust, with a hint of zesty lemon. Perfect for those seeking a nutritious and satisfying meal.
Ingredients
- 350G Typically Daylesford Organic Chicken Breasts
- 500G Two Chicks Free Range Liquid Egg White
- - Sunita Lemon Juice Organic
- 140G Greenfields Mixed Herbs, 140G
- 150G Saitaku Panko Breadcrumbs
- 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
Instructions
- 1. Preheat your oven to 350°F (175°C) and lightly spray a 13 x 9-inch baking dish with non-stick cooking spray.
- 2. In a shallow bowl, mix 2 cups of crushed bran flakes with 1/2 teaspoon of lemon peel and 1 teaspoon of dried mixed herbs.
- 3. In another bowl, beat 1 large egg white until slightly frothy.
- 4. Dip each of the 6 chicken breasts into the egg white, ensuring they are fully coated, then press them into the bran mixture to coat evenly on all sides.
- 5. Arrange the coated chicken breasts in the prepared baking dish, ensuring they are not overlapping.
- 6. Bake in the preheated oven for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.
- 7. Remove from the oven and let rest for 5 minutes before serving.