Lemon Chicken

This is another lemon chicken recipe, but it is not the Asian style type of dish. I used a boneless double breast for this recipe, and dried dill weed. I liked this recipe, the only thing I would do differently is to pound down the thickest portion of the breast so it would cook evenly. I had to put the breasts into the oven to get them cooked through.

Lemon Chicken

8 bone-in chicken breast halves, skinned
1/2 c. lemon juice
1 large egg
2/3 c. unsifted all-purpose flour
2/3 c. packaged unseasoned bread crumbs
1 T grated lemon rind
2 t. chopped fresh dill, or 1/4 t. dried dill weed
1 t. salt
1/2 t. ground black pepper
2 T butter
2 T olive oil

1. In 13" x 9" nonmetal baking dish, arrange chicken, flesh side down. Add lemon juice. Cover dish with plastic wrap and refrigerate 1 hour to marinade.
2. Remove chicken from marinade and pat dry with paper towels. Reserve marinade.
3. In a pie plate, beat egg with 1/4 cup of the reserved lemon juice marinade. In plastic food-storage bag, combine flour, bread crumbs, lemon rind, dill, salt, and pepper.
4. Dip each piece of chicken breast in egg mixture and then shake in the crumb mixture. In a large heavy skillet, heat half of the butter and half of the oil. Add chicken breasts and cook over medium heat until golden, about 8-10 minutes. Turn the chicken and add remaining butter and oil. Cook until chicken is cooked through, about 13-15 minutes longer. Serves 6.