Ingredients
6 split chicken breasts
2 eggs
juice of 1/2 lemon
zest of 1/2 lemon
2 garlic cloves
1 cup panko (Japanese breadcrumbs)
1/3 cup grated parmesan cheese
1/4 sliced almonds
1 teaspoon salt
2 tablespoons cilantro or parsley - optional
Preparation
Preheat oven to 400
Blend panko, almonds, lemon zest, parmesan cheese, cilantro or parsley (if using), salt and garlic in food processor. Place in shallow bowl for rolling. Combine eggs, lemon juice in separate bowl and mix well. Dip each chicken breast first in the egg mixture and then thoroughly roll in cheese/panko mixture. Place into 13x9 inch pans (2), patting on additional crumbs as needed. Let set for 15 minutes to dry a bit. Bake for 1 hour uncovered.
