I used a modified version of this recipe for Parmesan-Crusted Lemon Chicken from Epicurious. My changes: I only used 2 chicken breast so obviously I used way less of everything, I replaced the butter with extra virgin olive oil, and I scraped the parmesan and traditional breadcrumbs and used panko crumbs instead.
I pounded the breasts flat before cooking, but when I put them in the pan and shrank back up into themselves and rethickened. WHAT GIVES, CHICKEN?? I ended up cooking them for five minutes on one side and like, seven on the other to try to make sure they were cooked through and Taylor and I weren’t going to get food poisoned (Sym’s dinner was fine, I always give her the tenders and they were thin enough to cook in only a couple of minutes).
I made two easy sides, carrots and broccoli tossed with olive oil and sprinkled with either salt (the carrots) or pepper (the broccoli), then into a preheated 400°F oven for about ten minutes.
lemons used: 6; lemons remaining: 6