I had my doubts about the lemon marinade, since this was the first time I had ever tried it.

But it turned out so delicious and I believe it’s what made all the difference in this dish! I will definitely add this recipe to my box of favorites. If you love garlic as much as my husband and I do, you can easily add more than just one clove! I like to marinate this a little bit longer than the recipe calls for, but those 15 minutes are enough if you’re in a hurry!

Ingredients

Marinade:

½ pound boneless skinless chicken breasts (halved)

3 Tbsp freshly squeezed lemon juice

1 garlic clove, minced

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried oregano

Breading the chicken:

2 Eggland’s eggs, lightly whisked

1 cup Gold Medal all purpose flour

1/2 tsp salt

black pepper, to taste

2 cup dried breadcrumbs

1-2 tablespoon vegetable oil

Instructions:

Combine the marinade ingredients in a bowl or a resealable plastic bag, add the chicken breasts into the mixture and marinate for at least 10-15 minutes.

Place the flour, eggs and breadcrumbs in three separate shallow dishes. Add salt and pepper to the flour, mix.

Dip each chicken breast in flour, shaking lightly to remove the excess flour. Drench in the egg wash, and coat with breadcrumbs.

Fry the chicken breasts in a frying pan with vegetable oil, until golden brown and cooked through.

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Quick tip: If you use a non-stick frying pan, you’ll only need a little bit of oil!