Breaded Lemon Chicken - Gluten and Dairy Free
| Prep Time: 5 min | Serves: 6 |
| Cooking Time: 5 min | Yield: 6 small breasts |
If you like lemon you will like this! Ready ASAP!
Ingredients
- 2 lb Frozen Chicken Breast
- 1/2 cup Rice Bread Crumbs
- 2 large Egg White
- 2 cloves Garlic Clove
- 2 tbsp Extra Virgin Olive Oil
- 2 whole yiel LEMON Juice, Fresh Squeezed
- 2 tbsp High Fibre Coconut Flour
- 1 tsp Oregano, Dried
- 1/2 tsp Lemon Pepper
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 2 tbsp Capers
Directions
Pound chicken with the smooth side of a meat tenderizer until it reaches 1/4-inch thickness. Lightly coat to taste with salt, pepper and lemon pepper. Dredge chicken in coconut flour and set aside. On a plate with a good rim combine the breadcrumbs and oregano. Using tongs or a fork, dip each chicken breast first in the egg, and then in the breadcrumb mixture. Make sure to coat the entire breast, and then lightly shake to remove excess breading. Set aside.
Heat the olive oil over medium heat in a large skillet. Saute the garlic for about 1 minute and then cook the chicken for 2 minutes. Flip chicken and then add lemon juice and capers. Cook for another 2 -3 minutes until there is no pink in the center.
Makes 6 Servings (I usually buy 2 packs of chicken that have 3 small breasts in each pack).
Takes about 15 minutes to make.