1 full boneless chicken breast cut into small pieces or “fingers”
1 1/2 c. breadcrumbs
3/4 c. grated parmesan cheese
1/2 tsp. garlic powder
1 tsp. dried basil
1 stick of butter (8 tbsp.)
1 c. of water
1/2 – 3/4 c. of lemon juice
1 tsp. of chicken bullion or one cube
Salt and Black Pepper to taste
Mix together the breadcrumbs, parmesan cheese, and seasonings in a bowl.
In a large skillet melt the butter or margarine and preheat your oven to 350 degrees.
Bread all of the chicken pieces and brown in the skillet. After the pieces are browned on each side, transfer them to a 13×9″ baking pan, I use a glass lasagna pan. When all the chicken is browned, use the same skillet to create the lemon sauce.
Do not rinse out the pan and add the lemon juice, water and chicken bullion to the skillet and stir until well combined and heated through. Then pour the sauce over the top of the chicken, cover with foil and bake in the oven for 30 minutes.
I usually serve this with rosemary red potatoes and asparagus. It makes a great springtime dinner and works well as leftovers too.
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