Lemon Baked Chicken

• 1 lb boneless skinless chicken cutlet, I use the thighs
• 3/4 cup matzo meal
• 1 1/4 teaspoons salt
• 3/4 teaspoon paprika
• 1 egg
• 2 tablespoons water
• cooking oil
• 2 tablespoons sugar
• 1 lemon, unpeeled, 1/2 sliced thin
• 1 (10 1/2 ounce) can chicken broth, condensed clear undiluted (I like the kosher chicken stock for this)

1. Grate rind of the whole lemon and set aside.
2. Cut lemon in half and squeeze juice from one half of the lemon over the chicken.
3. Mix Matzo Meal with salt and paprika.
4. Beat egg with water.
5. Dip chicken cutlets first in egg mixture and then in the meal mixture.
6. Brown slowly in a large skillet in 1/4 inch of hot oil: place in a large covered casserole.
7. Sprinkle the grated lemon rind and sugar over the cutlets and top with the lemon slices from the second half of lemon.
8. Add Condensed Clear Chicken Soup.
9. Cover and bake in over at 350 degrees for 30 minutes our until chicken is tender.

chicken, matzo meal, salt, paprika, egg, water, cooking oil, sugar, lemon, chicken broth

Taken from www.food.com/recipe/lemon-baked-chicken-200266 (may not work)