Parmesan Chicken Breasts With Lemon (No Tomatoes!)

• 25 g breadcrumbs (preferably Panko)
• 75 g freshly grated parmesan cheese
• 2 spring onions, finely chopped (scallions)
• 1 lemon, juice and zest of
• 50 g melted butter
• sea salt, to taste
• fresh ground black pepper, to taste
• 4 chicken breast fillets
• 2 tablespoons parsley, finely chopped

1. Pre-heat oven to 190u0b0C.
2. Mix together the breadcrumbs, cheese, onion, lemon zest, butter, salt and pepper.
3. Place the chicken breasts (pretty side up) in a lightly greased oven-proof baking dish (or spray dish with non-stick spray).
4. Salt and pepper breasts as desired.
5. Divide the topping mixture between the chicken, cover them as evenly as possible and press the mixture down with a fork.
6. Bake approximately 20 minutes, or until the chicken is done (juices run clear); remove them from the baking dish to plates.
7. Add the lemon juice to the baking dish and mix with the pan dishes; return to the oven (briefly).
8. Sprinkle the chicken with the parsley.
9. Remove the baking dish from the oven, stir the juices again then pour over the breasts and serve.

breadcrumbs, parmesan cheese, spring onions, lemon, butter, salt, fresh ground black pepper, chicken, parsley

Taken from www.food.com/recipe/parmesan-chicken-breasts-with-lemon-no-tomatoes-112433 (may not work)