2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1/2 cup breadcrumbs
Salt and pepper to taste
Lemon wedges for garnish
Fresh rosemary sprigs for garnish
Directions
Preheat your oven to 375°F (190°C).
In a shallow dish, combine the olive oil, lemon zest, lemon juice, and minced garlic.
In another dish, mix the breadcrumbs, chopped rosemary, chopped thyme, salt, and pepper.
Dip each chicken fillet into the lemon and oil mixture, ensuring it’s well coated.
Press the fillets into the breadcrumb mixture, coating them evenly on both sides.
Place the fillets on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through.
Garnish with lemon wedges and fresh rosemary sprigs before serving.
Variations & Tips
For a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture. If you prefer a gluten-free option, substitute the breadcrumbs with crushed almonds or gluten-free panko. You can also experiment with different herbs, such as basil or oregano, to suit your taste. For an extra citrusy flavor, try adding a splash of orange juice to the marinade.
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