Crunchy rosemary lemon garlic chicken
Learned from a fellow member of the Park Slope Food Coop.
2 large boneless/skinless chicken breasts
8 rosemary crackers, crushed
Dash of kosher salt, pepper
2 cloves of garlic, finely diced
Zest of 2/3 of a lemon
Handful of fresh parsley, finely chopped
Flour
Egg, beaten
Preheat oven to 475º. Split the chicken breasts and pound till on the thin side. Dip in flour, then egg, then in mixture; lay on cookie sheet lined with parchment paper. Bake for 15 minutes.
