Crunchy Lemon Garlic Chicken

Our family eats a lot of chicken, right now it's one of the cheapest meats I find at our grocery store. I try not to pay more than $1.70/lb. for boneless, skinless chicken breasts and when I find a good sale, I buy enough to last us a few months if possible. So with that being said I'm always on the look out for new ways to dress up boring ol' chicken breasts so everyone enjoys meal time a little more.

I came across this particular recipe on Pinterest, has anyone else become hooked on this? I'm glad to say I don't spend as much time on there anymore but I do try to browse a little bit every other day or so. The breading is one that you could definitely make year round but I'm thinking this would be wonderful in the springtime. I love the fresh lemon taste and the garlic is not overpowering at all. My kids even enjoyed it, I cut their chicken into strips to make it even more fun to eat.

Next time you have some chicken breasts thawed out and aren't sure what to do with them, keep this in mind. Add in your favorite herbs and spices if you don't like lemon or garlic and you'll love it!

Crunchy Lemon Garlic Chicken

Ingredients:

1 clove of garlic

1 lemon

8 saltine crackers

2 tablespoons butter

1 1/2 teaspoons dried parsley

Salt and Pepper

2 tablespoons all-purpose flour

1 large egg

2 boneless, skinless chicken breasts

Olive Oil

Directions:

Peel garlic and zest half of lemon. Put crackers into a food processor with butter, garlic, parsley, lemon zest and a pinch of salt and pepper. Pulse until mixture is very fine. Pour crumbs onto a plate. Sprinkle flour onto another plate or bowl. Crack egg into a bowl and beat with fork. Flatten chicken breasts out a little with either a meat tenderizer or rolling pin. Dip chicken into flour until both sides are completely coated, then dip into egg and finally into the crumb mixture. Push crumbs on to the chicken so they stick, you'll want to make sure they're completely coated.

Place a large frying pan over medium heat, add 2 tablespoons of olive oil and let heat for a few minutes. Add chicken breasts and let cook for 5-6 minutes on each side or until cooked through, golden and crisp.

Adapted from: Jamie Oliver