Lemon Parmesan Chicken

• 1 large egg
• 1 tablespoon freshly squeezed lemon juice
• 4 thin boneless, skinless chicken breasts
• 1/2 cup Panko bread crumbs
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• Zest of one lemon
• 1 tablespoon fresh thyme
• 3 tablespoons olive oil
• Salt and pepper, to taste

1. Lightly beat egg and lemon juice together in a shallow bowl. Toss Panko, Pamiggiano, lemon zest and thyme together on a place.
2. Season chicken with salt and pepper. Dip Chicken breasts in eggs and lemon juice, allowing any excess to drain. Dredge chicken breasts in Panko until evenly coated.
3. Heat olive oil in a large sauce pan over medium high heat. Add chicken and cook until golden brown, 3-5 minutes per side. Remove from oven and rest chicken on a plate lined with paper towels.

egg, freshly squeezed lemon juice, thin, bread crumbs, cheese, lemon, thyme, olive oil, salt

Taken from www.yummly.com/recipe/Lemon-Parmesan-Chicken--1857536 (may not work)