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awesome lemon blast garlic chicken breasts

Recipe by
Andy Anderson !
Wichita, KS

I like garlic, and I love lemon, and when you pair them with some chicken breasts, it’s a delight for the taste buds. Don't confuse this recipe with Chicken Piccata… Although it does have a lemon kick to it, the sauce has some other interesting ingredients that will make you stand up and take notice. Well, are you ready… Let's get cooking.

yield 2 serving(s)
prep time 2 Hr
cook time 20 Min
method Stove Top

Ingredients For awesome lemon blast garlic chicken breasts

  • 2 md
    chicken breasts, boneless, skinless
  • 1/4 tsp
    each of freshly ground black pepper, and kosher salt
  • 1/2 c
    panko breadcrumbs
  • 1 Tbsp
    fresh garlic, minced
  • 1/4 tsp
    thyme, dried
  • 1/4 tsp
    basil, dried
  • 1 Tbsp
    lemon zest, finely minced
  • 3 Tbsp
    lemon juice, freshly squeezed
  • 2 Tbsp
    fresh clover honey
  • 2 Tbsp
    grapeseed oil
  • 1 tsp
    hot sauce
  • 1 tsp
    rice wine vinegar
  • 1/4 c
    flour, all purpose
  • 1 md
  • 2 Tbsp

How To Make awesome lemon blast garlic chicken breasts

  • 1
    Brine the chicken breasts.
  • 2
    Chef’s Note: Brining the chicken breasts will add flavor and moisture. In a large bowl take 1/2 gallon of water, and mix in 1/2 cup of salt (I like to add a cut and squeezed lemon). Immerse the breasts in the brining liquid, place in the fridge, and wait two hours. Remove from the brine, rinse, and pat dry.
  • 3
    While the chicken breasts are brining, combine the garlic, thyme, basil, and panko breadcrumbs in a shallow dish, or large bowl.
  • 4
    In a bowl, combine the lemon zest, and lemon juice, the clover honey, the hot sauce, and the rice wine vinegar, and set aside. We'll be adding to the pan, later on.
  • 5
    Combine the salt and pepper to the flour, and then place in a shallow dish.
  • 6
    Whisk the egg and water together in a shallow dish.
  • 7
    Chef's Tip: I find pie plates an excellent dish to place your dredging ingredients in.
  • 8
    Dredge the brined chicken breasts through the flour.
  • 9
    Run them through the eggs, until coated.
  • 10
    Finally, dredge the chicken breasts through the panko mixture, and allow to sit for twenty minutes.
  • 11
    Chef’s Tip: If you have a cooling rack, place the chicken breasts on it. This will allow the panko breadcrumbs to completely set on the chicken breasts.
  • 12
    Add the grapeseed oil to a frying pan, over medium heat.
  • 13
    When the oil begins to shimmer, add the chicken breasts, and cook until browned on both sides, and cooked through, about 6 to 8 minutes per side.
  • 14
    Remove the chicken from the pan, cover, and reserve.
  • 15
    In the same pan, over medium heat, add the lemon/honey mixture, and cook until thickened, about 1 to 2 minutes should do the trick.
  • 16
    Return the chicken to the pan, and turn and coat with the lemon/honey mixture.
  • 17
    Serving Suggestion: I like serving this dish with some good mash potatoes, and some baby carrots. Enjoy.
  • 18
    Keep the faith, and keep cooking.

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