awesome lemon blast garlic chicken breasts

How To Make awesome lemon blast garlic chicken breasts

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  1

  Brine the chicken breasts.
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  2

  Chef’s Note: Brining the chicken breasts will add flavor and moisture. In a large bowl take 1/2 gallon of water, and mix in 1/2 cup of salt (I like to add a cut and squeezed lemon). Immerse the breasts in the brining liquid, place in the fridge, and wait two hours. Remove from the brine, rinse, and pat dry.
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  3

  While the chicken breasts are brining, combine the garlic, thyme, basil, and panko breadcrumbs in a shallow dish, or large bowl.
• 4

  In a bowl, combine the lemon zest, and lemon juice, the clover honey, the hot sauce, and the rice wine vinegar, and set aside. We'll be adding to the pan, later on.
• 5

  Combine the salt and pepper to the flour, and then place in a shallow dish.
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  6

  Whisk the egg and water together in a shallow dish.
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  7

  Chef's Tip: I find pie plates an excellent dish to place your dredging ingredients in.
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  8

  Dredge the brined chicken breasts through the flour.
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  9

  Run them through the eggs, until coated.
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  10

  Finally, dredge the chicken breasts through the panko mixture, and allow to sit for twenty minutes.
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  11

  Chef’s Tip: If you have a cooling rack, place the chicken breasts on it. This will allow the panko breadcrumbs to completely set on the chicken breasts.
• 12

  Add the grapeseed oil to a frying pan, over medium heat.
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  13

  When the oil begins to shimmer, add the chicken breasts, and cook until browned on both sides, and cooked through, about 6 to 8 minutes per side.
• 14

  Remove the chicken from the pan, cover, and reserve.
• 15

  In the same pan, over medium heat, add the lemon/honey mixture, and cook until thickened, about 1 to 2 minutes should do the trick.
• 16

  Return the chicken to the pan, and turn and coat with the lemon/honey mixture.
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  17

  Serving Suggestion: I like serving this dish with some good mash potatoes, and some baby carrots. Enjoy.
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  18

  Keep the faith, and keep cooking.
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