Crunchy Garlic Chicken

• 2 whole Boneless, Skinless Chicken Breasts
• 3 cloves Garlic
• 1 whole Lemon, Zested
• 13 cups Bread Crumbs
• 2 Tablespoons Butter
• 2 Tablespoons Freshly Grated Parmigiano Reggiano Cheese
• 4 sprigs Fresh Parsley (or 1 Tablespoon Dried)
• 2 Tablespoons Flour
• 1 whole Egg

1. Combine garlic, lemon zest, bread crumbs, butter, parsley, cheese and a pinch of salt and pepper; pulse till mixture is finely ground and well combined.
2. Pour onto a plate.
3. Add the 2 tablespoons flour to another plate.
4. Crack the egg in a bowl, and lightly beat with a fork.
5. Take the chicken breast and dip into the flour to completely coat both sides.
6. Then dip into the egg, then into the breadcrumb mixture.
7. Push the crumbs onto the chicken so that they stick.
8. Either fry or bake your chicken.
9. To fry, just add some oil (I use grapeseed, but olive oil would be fine) to a pan and add the chicken.
10. Cook for 4-5 minutes on each side, until well browned on each side and cooked through.
11. To bake the chicken, preheat the oven to 450F and cook the chicken on a pan for about 15 minutes, until done.
12. I like to put a wire rack on my pan and place the chicken on the rack, so that the bottom gets nice and crispy like the top.
13. Squeeze lemon juice over the chicken before serving.
14. Cut into strips if desired.
15. (Recipe adapted from Jamie Oliver.)

chicken breasts, garlic, lemon, bread crumbs, butter, freshly grated parmigiano reggiano cheese, parsley, flour, egg

Taken from tastykitchen.com/recipes/main-courses/crunchy-garlic-chicken/ (may not work)