Lemons and citrus are in season ! Take a traditional twist on a chicken breast recipe with this Lemon parmesan Chicken Traybake entree.
Recipe Courtesy of Ellie Holland of Tasty Team
Ingredients
for 2 servings
- 2 cups panko breadcrumbs
- ¾ cup grated parmesan cheese
- ⅓ cup plain flour
- lemon zest
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 chicken breasts
- salt, to taste
- pepper, to taste
- 1 egg yolk
- ¾ cup asparagus
- 1 cup cherry tomato
- 2 teaspoons olive oil
- ½ lemon lemon juice
- 1 teaspoon grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon dried parsley
Preparation
- Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.
- Pre-heat the oven to 180°C (350˚F).
- Cut the chicken into large nuggets and season with salt and pepper.
- Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.
- Place on a baking tray.
- Bake for 10 minutes.
- Flip the chicken over and add the asparagus and tomatoes.
- Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.
- Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.
- Enjoy!
Video Link: https://www.pinterest.com/afe17882-676c-49f0-90ab-fe43c278f5f2
Cover Photo by Unsplash