Saturday, July 21, 2012

Roasted Lemon Rosemary Chicken

Last summer, I started growing herbs at home - parsley, basil, and mint - and really enjoyed having fresh herbs at my disposal all season long.  This year, I decided to expand my collection to include cilantro, thyme, and rosemary.  That's all well and fine, except every week I have to figure out some way to use a large amount of herbs ready to be harvested!  My first "project" was to use up some rosemary.  I thought it might go well with lemon and some breaded chicken, so I modified an old breaded chicken recipe to create this.

Roasted Lemon Rosemary Chicken
Roasted Lemon Rosemary Chicken


Chicken breast, 4 servings
Salt and pepper
Flour, about 1/2 cup
Bread crumbs, about 1/2-1 cup
Rosemary leaves from 1 sprig
Dijon mustard, 1 tbsp
Egg, 1 large
Lemon, 1
Cooking spray

  1. Preheat oven to 375 degrees F.
  2. Juice half the lemon.  Save the other half for garnish.
  3. In a small bowl, beat together egg, Dijon mustard, lemon juice, and rosemary leaves.
  4. Place flour in a flat-bottomed bowl.  Place bread crumbs in another flat-bottomed bowl.
  5. Season chicken with salt and pepper.  Roll chicken in flour, then dip in the egg mixture, then roll in bread crumbs.
  6. Spray an oven-proof skillet with cooking spray and heat on medium-high heat.  Cook chicken for 5 minutes, turning once, until the breading is slightly browned.
  7. Bake chicken for 20-25 minutes, until done.
  8. Serve with lemon for a splash of juice.