Servings: 8 people
Ingredients
- 1 Tbsp olive oil
- 6 boneless skinless chicken breasts butterflied
- ¾ cup all-purpose flour
- 1 Tbsp paprika
- 2 large eggs beaten
- 2 cups panko bread crumbs
- 1 tbsp lemon zest
Instructions
- Preheat oven to 425° F
- Line a large baking pan with aluminum foil, and coat with olive oil
- Flatten chicken to 1/4 inch thick
- Whisk together paprika and flour on a large plate. In a small bowl, whisk eggs with a fork. On another plate, combine breadcrumbs and lemon zest
- Dredge chicken pieces in flour, then dip into egg. Roll in breadcrumb mixture, and place on the baking pan
- Drizzle olive oil over chicken and place in oven
- Bake for 20 minutes, and then flip the chicken over. Continue baking for another 10 minutes, or until internal temp is at least 165° F
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