Parmesan Chicken Breasts With Lemon (No Tomatoes!) - cooking recipe

Ingredients

25 g breadcrumbs (preferably Panko)
75 g freshly grated parmesan cheese
2 spring onions, finely chopped (scallions)
1 lemon, juice and zest of
50 g melted butter
sea salt, to taste
fresh ground black pepper, to taste
4 chicken breast fillets
2 tablespoons parsley, finely chopped

Preparation

Pre-heat oven to 190\u00b0C.
Mix together the breadcrumbs, cheese, onion, lemon zest, butter, salt and pepper.
Place the chicken breasts (pretty side up) in a lightly greased oven-proof baking dish (or spray dish with non-stick spray).
Salt and pepper breasts as desired.
Divide the topping mixture between the chicken, cover them as evenly as possible and press the mixture down with a fork.
Bake approximately 20 minutes, or until the chicken is done (juices run clear); remove them from the baking dish to plates.
Add the lemon juice to the baking dish and mix with the pan dishes; return to the oven (briefly).
Sprinkle the chicken with the parsley.
Remove the baking dish from the oven, stir the juices again then pour over the breasts and serve.