This can be served with some brown rice and a vegetable to keep it healthy.

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Name: Lemonade Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 pound chicken breast skinless, boneless; 1 tablespoon lemon zest from one lemon; 1/4 cup lemon juice; 1 1/2 tablespoons brown sugar; 1/4 cup buttermilk; 1 dash pepper; 1 teaspoon salt; 1 cup panko bread crumbs; 1 tablespoon thyme can use 1/4 tsp dried; 1 pinch cayenne pepper; 2 tablespoon light mayonnaise; 1 tablespoon olive oil

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INGREDIENTS

1 pound chicken breast ; skinless, boneless
1 tablespoon lemon zest ; from one lemon
1/4 cup lemon juice
1 1/2 tablespoons brown sugar
1/4 cup buttermilk
1 dash pepper
1 teaspoon salt
1 cup panko bread crumbs
1 tablespoon thyme ; can use 1/4 tsp dried
1 pinch cayenne pepper
2 tablespoon light mayonnaise
1 tablespoon olive oil

Servings

INSTRUCTIONS

Mix lemon juice and lemon zest in large bowl. Add water and brown sugar and stir to dissolve. Whisk in buttermilk. Pierce chicken with fork several times and season with salt and pepper. Toss into the marinade. Cover and refrigerate 4 hours or overnight.

Bring chicken to room temperature. Preheat oven to 400 degrees F. Remove chicken from marinade and throw away the remaining marinade. Stir together panko, cayenee, thyme, salt and pepper in a bowl. Smear chicken with mayonnaise and then dredge in the bread crumb mixture. Put the chicken on a rack and place in the refrigerator until hardened to help the coating stick better.

Heat the olive oil in a large skillet and brown the chicken on one side. Flip the chicken and place the pan in the oven. Cook for 20 to 25 minutes until done.

NOTES

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Lemonade Chicken

1 pound chicken breast skinless, boneless
1 tablespoon lemon zest from one lemon
1/4 cup lemon juice
1 1/2 tablespoons brown sugar
1/4 cup buttermilk
1 dash pepper
1 teaspoon salt
1 cup panko bread crumbs
1 tablespoon thyme can use 1/4 tsp dried
1 pinch cayenne pepper
2 tablespoon light mayonnaise
1 tablespoon olive oil

Mix lemon juice and lemon zest in large bowl.  Add water and brown sugar and stir to dissolve.  Whisk in buttermilk.  Pierce chicken with fork several times and season with salt and pepper.  Toss into the marinade.  Cover and refrigerate 4 hours or overnight.

Bring chicken to room temperature.  Preheat oven to 400 degrees F.  Remove chicken from marinade and throw away the remaining marinade.  Stir together panko, cayenee, thyme, salt and pepper in a bowl.  Smear chicken with mayonnaise and then dredge in the bread crumb mixture.  Put the chicken on a rack and place in the refrigerator until hardened to help the coating stick better.

Heat the olive oil in a large skillet and brown the chicken on one side.  Flip the chicken and place the pan in the oven.  Cook for 20 to 25 minutes until done.

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Nutrition

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Serving Size: 1 Serving (204g)
Recipe Makes: 4 Servings

Calories: 259
Calories from Fat: 53 (20%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 2.2g
Cholesterol 67mg		21 %
Sodium 279mg		10 %
Potassium 438.3mg		12 %
Total Carbohydrate 21.2g		6 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 19.7g
Protein 29.7g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 259

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