Herb-Crusted Lemon Chicken Recipe

About this recipe

A flavorful dinner option featuring tender chicken coated in a tarragon and breadcrumb crust, sautéed to golden perfection and finished with a zesty lemon touch.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 300G Orgran Gluten Free All Purpose Rice Crumbs
• 100 G Jumbo Garlic 100g
• 350G Natoora Large New Season Unwaxed Lemons
• - Filippo Berio Garlic Flavoured Olive Oil
• - Honey & Mustard Sauce

Instructions

1. 1. Flatten 500 g of chicken breasts with a meat hammer to ensure even cooking, then rinse and pat dry.
2. 2. In a shallow dish, mix 2 tbsp honey & mustard sauce to create a flavorful coating.
3. 3. Dip each chicken breast into the honey & mustard mixture, ensuring an even coating.
4. 4. Roll the coated chicken breasts in 100 g of rice crumbs, pressing gently to adhere.
5. 5. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves of whole garlic and sauté for 1 minute until fragrant, then remove the garlic from the skillet.
6. 6. Place the breaded chicken in the skillet and cook for 4-5 minutes on each side, or until golden brown and fully cooked through.
7. 7. Cut 1 fresh lemon in half and squeeze the juice over the chicken while it cooks to enhance the flavor.
8. 8. Serve the chicken hot.