This dish with Asian influences is easy to make and delicious! With rice and vegetables, please.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup milk (Optional)
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon lemon-pepper seasoning, or to taste
- 4 skinless, boneless chicken breast halves
- ½ cup milk (Optional)
- ⅓ stick unsalted butter (Optional)
- 4 lemons, sliced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Whip milk and egg together in a small bowl. Mix flour and lemon-pepper seasoning together in a another small bowl.
- Dip chicken in the egg mixture and then in the flour to coat completely. Place milk and butter in the bottom of a baking dish to keep the chicken nice and moist. Place coated chicken on top. Place lemon slices directly on the chicken. Cover with foil.
- Bake in the preheated oven until almost cooked through, about 30 minutes. Remove foil and continue to bake until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 6 g |
| Protein | 31 g |
| Saturated Fat | 7 g |
| Sodium | 213 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
It tastes good but isn’t very appealing. The chicken comes out grey/beige as it never has a chance to brown. I would make it again but after the coating, brown on the stove for just a few minutes, then put in pan with lemons.
I never baked chicken like this with the milk, but the results were super soft and tender chicken! Next time I’d add some more seasoning to the chicken. I personally would like a little salt and garlic powder in addition to the lemon pepper.