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Ingredients
| salted butter: 1 Tbl |
| bread crumbs: 1/3 cup |
| dried basil (ground): 1 tsp |
| dried rosemary: 1/2 tsp |
| 2% milk: 1 1/2 cups |
| chicken breasts: 1 lb |
| onions: 1 (chopped) |
| garlic: 1 clove (minced) |
| cornstarch: 2 Tbl |
| lemon zest: 1 tsp |
| salt: 1/2 tsp |
| lemon juice: 2 Tbl (fresh) |
Baked Chicken With Lemon and Herbs
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Preheat oven to 375°F (190°C). Place half of butter in 13x9-inch (3.5L) glass baking dish. Heat in oven for 5 minute.
- In shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 tablespoons of milk in separate bowl. Dip chicken first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs.
- Remove baking dish from oven and swirl to coat with melted butter. Place breaded chicken in dish and return to oven. Bake for about 12-15 minutes or until chicken is starting to brown.
- Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil, rosemary, onion and garlic, stirring for 3 minutes or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium high. Cook stirring for 3 minutes or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of chicken in dish. Bake for 5 minutes longer or until chicken is cooked through.