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Lemon Breadcrumb Chicken Bake

Updated on April 25, 2013
5 stars from 1 rating of Lemon Breadcrumb Chicken Bake

This is a recipe I adapted from "365 Ways to Cook Chicken," by Cheryl Sedaker. My wife absolutely loves anything lemon-flavored, so one day when we didn't have any ideas for dinner I improvised this dish together, mostly because I was too lazy too dig out the cookbook. I'm a fan of oven-fried chicken, so when I remembered we still had some panko breadcrumbs in our cupboard that we'd never used I decided to see if I could make something tasty using them.

The lemon slices underneath the chicken really infuse their flavor into the chicken, while at the same time tenderizing the meat. I didn't feel like cleaning up a bunch of dishes, so I decided to try to make this a one-dish meal.

To save time, I use pre-sliced onions, peppers and mushrooms. The vegetables are sliced fresh daily at my local grocery store, so I don't lose much quality by buying pre-sliced instead of slicing them myself. I used Trader Joe's Panko Breadcrumbs, but any kind of bread crumbs would work fine.

Dinner's ready
Dinner's ready | Source

Cook Time

Prep time: 30 min
Cook time: 35 min
Ready in: 1 hour 5 min
Yields: Serves four people one 11 ounce serving each
Everything you need for a tasty dinner
Everything you need for a tasty dinner | Source

Ingredients

  • 1 1/2 Cup Brown or White Rice
  • 2 1/2 Cups Water
  • 2 Tablespoons Butter, cut into small squares
  • 1 Teaspoon Salt
  • 1 Teaspoon Lemon Extract
  • 2 Cups Sliced Crimini Mushrooms, about 6-8 whole mushrooms
  • 1/2 Red Bell Pepper, sliced
  • 1/2 Green Bell Pepper, sliced
  • 1/2 Medium Red Onion, sliced
  • 1 1/2 lbs Boneless Skinless Chicken Breast Tenders
  • 1/2 Teaspon Thyme
  • 1/4 Teaspoon Basil leaves, crushed
  • 1/2 Teaspoon Lemon Pepper
  • 1 Teaspoon Paprika
  • 1 Cup Panko Breadcrumbs
  • 1 Egg, large
  • 2 Teaspoon Lemon Juice
  • 4 Baby Lemons, sliced
  1. Preheat the oven to 400 degrees Fahrenheit. Place the rice and water in a 9"x13" glass pan. Add the salt and lemon extract. Spread the butter squares evenly around the pan.
  2. Slice the ends off each baby lemon and discard. Slice each lemon into thin slices, about 1/4 to 1/2 inch thick. Spread the slices evenly around the pan.
  3. Spread the peppers and mushrooms around the pan.
  4. In a small bowl or container, combine the breadcrumbs, thyme, lemon pepper, basil leaves, and paprika. Toss to ensure an even distribution of herbs.
  5. In a separate container, combine the egg and lemon juice. Beat with a fork or a whisk until relatively even.
  6. Dip each piece of chicken in the egg mixture before rolling it in the breadcrumb mixture. Work each piece around in the breadcrumbs to ensure a thorough coating.
  7. After coating, arrange chicken in a single layer in the pan. Bake at 400 degrees for 35 minutes or until internal temperature reaches 165 degrees.
  8. Remove from oven and allow to cool before serving.
Step 1: Prepare the rice
Step 1: Prepare the rice | Source
Step 2: Slice and arrange the lemons
Step 2: Slice and arrange the lemons | Source
Step 3: Arrange the vegetables
Step 3: Arrange the vegetables | Source
Steps 4 and 5: Ready for the chicken
Steps 4 and 5: Ready for the chicken | Source
Step 6, Part 1: Chicken gets an egg bath
Step 6, Part 1: Chicken gets an egg bath | Source
Step 6, Part 2: Rolling in the bread crumbs
Step 6, Part 2: Rolling in the bread crumbs | Source
Step 7: Burn, baby, burn. Or don't.
Step 7: Burn, baby, burn. Or don't. | Source
Step 8: Let's eat already
Step 8: Let's eat already | Source
Nutrition Facts
Serving size: 501g
Calories 660
Calories from Fat135
% Daily Value *
Fat 15 g23%
Saturated fat 5 g25%
Unsaturated fat 10 g
Carbohydrates 83 g28%
Sugar 6 g
Fiber 5 g20%
Protein 45 g90%
Cholesterol 149 mg50%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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    • bethperry profile image

      Beth Perry 5 years ago from Tennesee

      Mm, this sounds good. I'll have to substitute something for the bell peppers (I'm allergic to them) but I think the rest of the recipe will be meet happy approval in our household. Thanks for sharing!

    • Volitans profile image
      Author

      Volitans 5 years ago from Seattle

      @ rjsadowski

      Thanks for the comment. I agree re: breasts vs. tenders. If I'm not feeling too lazy, I'll simply buy the breasts and slice them into tenders myself. I use them in this recipe for three reasons. First, since tenders aren't as thick as a regular chicken breast they cook faster. Second, tenders are easier to dip and coat than breasts. Third, I can get a better portion size for my wife by using tenders.

      You certainly could substitute breasts for tenders. You'd probably need to adjust the cooking time up a little bit, but other than that it should be fine.

    • Volitans profile image
      Author

      Volitans 5 years ago from Seattle

      @LaThing

      Baby lemons are simply small lemons. I use those instead of a regular lemon because I can cover more of the pan with the smaller slices. You could certainly use a regular lemon in place of the baby lemons.

      Thanks for the comment and the up vote, I hope you enjoy it!

    • rjsadowski profile image

      rjsadowski 5 years ago

      Your recipe sounds very tasty. I like the idea of a one dish meal. I don't understand why people use chicken tenders since they are very expensive. Regular boneless chicken breasts should work equally well if prepared properly and they are much cheaper.

    • LaThing profile image

      LaThing 5 years ago from From a World Within, USA

      Looks easy and delicious. Will give it a try.... Not sure what 'baby lemon' is! Do you mean those yellow lemons?

      Anyway, voting up, and useful.... :)

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