Parmesan Chicken Breasts With Lemon (no Tomatoes!)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 pre-heat oven to 190°c.
• 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.