This weekend I got to travel up to beautiful East Texas to hang out with my family. When I am here, I usually do some of the cooking to give my mom a break, since it can sometimes be quite the chore to cook for 11 people (and that’s with me and my older bro being gone!).
Tonight, I made Lemon-Dill Chicken, using my Mom’s recipe, and it was deeelicious!
I thought that I would share the recipe because it is really simple and easy!
Technically, the chicken is fried, but it is not your typical southern fried chicken. It is very light, and if you set it on a paper towel after you cook it, you can soak up the extra oil.
Lemon – Dill Chicken
- 1/2 cup of dry breadcrumbs
- 1 1/2 teaspoons of lemon pepper
- 1/2 teaspoon of dried dillweed
- 6 boneless, skinless chicken breasts (halves)
- 1 egg (beaten)
- 2 tablespoons vegetable oil (I used coconut)
Combine the first three ingredients in a shallow dish. Dip the chicken in the egg and then dip each side in the crumb mixture.
Heat the oil in a large skillet over medium heat. Add the chicken, and cook 5 minutes on each side or until golden brown. Cover and cook for 5 more minutes. (Total of 15 minutes).
*Tip: The chicken is much easier to cook if you beat the crap out of it with a meat mallet/tenderizer before you season it :)
The sides I fixed were snow peas (with olive oil and a dash of salt), green beans, and a spring mix salad.
Enjoy!
The Girls House 