After all the heavy food over the Christmas period this light chicken salad was a fresh welcome in my house. The lemon really gives the chicken breast a zingy delicious flavour. We placed it on a bed of rocket and tomato which went really well with the flavours in the lemon and herb-crust.
Lemon and Herb-Crusted Chicken
Chicken breasts (Use as many as needed)
2 lemons (Zest and Juice)
4 tbsp Bread Crumbs
Salt and Pepper (to taste)
Take a chicken breast, place it on one half of a sheet of baking paper and wrap the other half of the paper over the top of the chicken. Then using a rolling pin hit the breast to flatten it, but be careful not to hit it too hard. Do this to each chicken breast.
Put the juice of the lemons in a bowl, then put the zest, bread crumbs, salt, pepper and oregano on a plate. Stir the dry ingredients to combine. If you find you need more bread crumbs then just add more as you go along.
Place a frying pan on a medium to high heat and drizzle in olive oil. Put a chicken breast into the lemon juice so it is covered, then place it on the dry ingredients and completely cover the breast with the breadcrumbs. Then put it in the frying pan and cook each side for around 4-5 minutes or until browned. Be careful not to burn the crust, if the outside does start to burn reduce the heat and cook for longer.