Baked Lemon Pepper Chicken

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Baked lemon pepper rooster is a quick and straightforward meal that’s scrumptious as the primary course or atop a salad so as to add protein.

One of my kids made this recipe for a household social gathering just lately.

It was scrumptious and straightforward to make, so I assumed I’d share it for example of a healthy fundamental course that could be very simple and quick to tug collectively.

These rooster cutlets are a wonderful topper for a salad too.

Note that the place you supply the rooster breasts is essential to make sure this dish is as nutrient-dense as doable!

I’d advocate discovering a pastured poultry farmer in your space the place you should buy rooster exterior of the Industrialized Food System with its many abuses even when the meat is “organically certified”.

Serving Suggestion

I like to recommend serving these lemon pepper cutlets with roasted greens and fermented candy potato.

The mixture of flavors is scrumptious!

lemon pepper chicken cutlets in baking pan

Baked lemon pepper rooster is a quick and straightforward meal that’s scrumptious as the primary course or atop a salad so as to add protein.

Instructions

Carefully slice every rooster breast lengthwise into skinny cutlets.
Briefly pound every cutlet on a sturdy wood slicing board utilizing a meat tenderizer.
Place the tenderized cutlets in a big baking pan and drizzle on the olive oil.
Use clear fingers to rub the olive oil into every cutlet (either side).
Lightly sprinkle all sides of the oiled cutlet with the seasonings.
Bake at 375 °F/ 190 °C for 15-20 minutes or till cooked via.
Refrigerate cooled cutlets for as much as 4 days in a glass container with tight becoming lid.