Crispy Lemon Chicken
4 chicken breast halves, boneless and skinless or 6 boneless, skinless chicken thighs
2/3 cup sour cream
2/3 cup fresh lemon juice
grated peel from 2 lemons (save the lemons for squeezing over cooked chicken if you'd like)
2 cups of Panko
Preheat oven to 400'. blot chicken with paper towels to dry surface
In a small bowl, stir together sour cream, lemon juice and 1/2 of the lemon peel.
In another bowl, mix together the Corn Flake Crumbs and the remaining lemon peel.
Dip the chicken in the sour cream mixture and then roll in the Corn Flake Crumb mixture.
Place in a greased baking pan; bake for 20 - 30 minutes, or until done.
Pairs Well With
I use to have something like this at a restaurant near my old place of employment. I recently altered this recipe again....and each time I do, it's closer and closer to what I'm looking for.