Parmesan- Crusted Lemon Chicken

Yield- 4 servings

Ingredients

4- 6 boneless skinless chicken breasts (about 1 to 1-1/2 pounds) 

5 Tbsp fresh lemon juice, divided 

1 egg

1- 1/4 cup dry oatmeal, finely ground (can be done in a blender), or use bread crumbs

1/2 cup parmesan cheese

2 Tbsp lemon peel, grated

1/4 stick butter, melted

Lemon wedges

Instructions

Place chicken in baking dish and pour 4 Tbsp lemon juice over the chicken.  Place in refrigerator and let sit for 30 minutes (or overnight for a more lemony flavor).  Beat egg with remaining lemon juice in medium bowl.  Combine finely ground oatmeal, parmesan cheese and lemon peel.  Dip chicken in egg mixture and then in bread mixture to coat.  Season with salt and pepper.  Melt butter in baking dish and place chicken in dish.  Bake at 400˚F for approximately 30 minutes or until golden brown.  Use the lemon wedges to squeeze more lemon juice onto the chicken before serving for extra lemon flavor, or to garnish the plate. 

Serve with lemon rice (see below) and steamed broccoli!  

Lemon Rice

Add one cup of dry white rice to a small pot.  Place 3 Tablespoons of lemon juice in a two cup measuring cup.  Add chicken broth to lemon juice to equal 2 cups.  Bring to a boil, then cover and reduce heat.  Let simmer on low for 15-20 minutes.