A delightful twist on a classic chicken dish, featuring a crispy herb crust and a tangy lemon butter sauce.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy crust.
Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet.
Flattening the chicken ensures it cooks evenly and quickly.
Season the chicken breasts with salt and black pepper on both sides.
Seasoning both sides ensures a balanced flavor throughout.
Dredge the chicken in flour, shaking off any excess.
A light coating of flour helps the egg wash adhere better.
Whisk the eggs in a bowl to create an egg wash.
Whisk thoroughly to ensure a smooth consistency.
Dip each chicken breast into the egg wash, then press into the almond and herb mixture to coat evenly.
Press firmly to ensure the coating sticks well.
Place the coated chicken breasts on a buttered baking sheet.
Spacing the chicken ensures even cooking and crispiness.
Bake in the preheated oven for 15-20 minutes, or until the chicken is fully cooked and the crust is golden brown.
Use a meat thermometer to check for an internal temperature of 165°F (74°C).
While the chicken bakes, melt butter in a small pan and mix with the juice of one lemon.
Stir continuously to combine the butter and lemon juice smoothly.
Drizzle the lemon butter sauce over the baked chicken before serving.
Drizzle just before serving to maintain the crispiness of the crust.
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