Dick Van Patten Lemon Chicken +-

From: Mom Cunningham

• 3-5 boneless, skinless chicken breasts
• salt
• garlic powder
• 1 package crackers
• 1 egg
• 1/3 c milk
• 3-4 T olive oil
• 1/2 c chicken broth
• 1/3 c lemon juice
• 1/4 c grated Parmesan cheese

Preheat your oven to 350°.

Finely crush one package of cracker crumbs.  Put them on a large plate and set aside.

Whisk together the egg and milk in a bowl until it is nice and smooth.  Set it aside.

If needed, trim your chicken breasts.  Sprinkle garlic powder and salt on each side.

Dip the chicken in the egg mixture.

Dip the chicken in the cracker crumbs.  Make sure that the chicken is evenly coated with the crumbs.

Heat your oil in a pan.  Place the chicken in the pan, and brown it on each side until it is golden and crispy.

Remove the chicken from the pan and remove the excess oil by gently patting the chicken breasts with paper towel.  Put the chicken in the baking dish.

Pour the chicken broth and lemon juice into the pan.  Pour it around the chicken rather than over it.

Sprinkle grated Parmesan cheese over the chicken.

Put the chicken in the oven and set your timer for 30 minutes.

Let the chicken rest for 5 minutes before serving.