I have the very best cookbook on planet earth. If you don’t have this, buy one…now! With that out of the way, I searched through the poultry section to discover a tart but crunchy baked lemon chicken recipe and decided to pair it with white rice and green beans.
Ingredients you will need:
- 1/2 Cup Bread Crumbs - $2.39
- 1 Garlic Clove from the head - $.50
- White Rice - $3.49
- Green Beans - $.79
Staples in the kitchen:
- 2 Chicken Breasts, thawed (Again, I buy a big pack and freeze so I always have a back up plan)
- 1 1/2 Tbl. Lemon Juice
- 2 Tbl. Butter, melted
- Salt & Pepper
Preheat the oven to 350 degrees. I hate that lingering garlic smell on my hands long after the clove has been minced, so I made plastic bag gloves (meaning sandwich bags on my hands) and grated the garlic clove over a small plate. This left my hands smelling slightly of garlic for only one day instead of one week. Anyway, I digress.
Next, combine the butter, lemon juice, garlic, and salt and pepper in a shallow dish. In another dish, place bread crumbs and sprinkle with a little more salt and pepper.
Dip chicken in the butter mixture, then coat evenly with crumbs. Place in a greased baking dish and drizzle with remaining butter mixture. The remaining mix should coat the bottom of the pan. Bake uncovered for 30-40 minutes or until juices run clear.
While the chicken bakes, boil rice in a small sauce pan according to package directions and start heating up your green beans 10 minutes before your chicken is ready.