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This Parmesan Lemon Chicken is actually an oldie. It's been in my family for well over a decade… and I can't even take credit for it. A good friend of ours, Cory, made this recipe once for my parents. Everyone raved about it, but Cory didn't have a name for it. So we called it “Cory's Chicken”. Of all the baked chicken breast recipes I've made or had; this one wins. Hand's down. Not just with me, but with everyone. Kids love it. I've got some picky eaters at home, and there is a shout of jubilation whenever they see this baking in the oven!
In our group of close friends and family, we all know about Cory's Chicken. But “Parmesan Lemon Chicken” is a bit more descriptive.
Whatever the name – this recipe is AWESOME and pretty easy.
Here are the ingredients. I used 3 chicken breasts for this to make 6 servings. Each chicken breast needs to be pounded thin and then cut in half.
When I pound chicken, I place the chicken in a freezer bag. I keeps my prep area clean and stops and little shreds of chicken from flying all over the kitchen. But seriously, get it pretty thin. OR – you can butterfly it with a sharp knife… in retrospect, that's what I should have done. Oh well 🙂
Once the chicken is ready, then you need to prepare to mixing bowls. The first will have the melted butter, garlic and lemon juice. The second will have breadcrumbs, parmesan cheese, salt, pepper and parsley.
Working from one side to the other – drench in the butter mixture, then dip in the breadcrumb mixture, and then roll it up.
Then place them side by side in a glass baking dish. If you have any extra of the breadcrumb mixture, sprinkle it on top. Bake at 350 for about a half hour, and then serve! This goes great with pasta and a green vegetable.
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