Clean lemon taste that entices your senses from the presentation, to smell, to taste. Simply by utilizing the lemon leaves from a lemon tree or layer pan and top chicken with lemon slices . This recipe can be used for chicken, rabbit, fish, shrimp or calamari.
Combine in a bowl:
- 1 cup of bread crumbs,
- 2 minced garlic cloves,
- 1 tsp salt,
- 1 Tbsp parsly leaves.
Place chicken breasts and turn generously in bread crumb mix.
INFUSED LEMON SLICES
3 lemons sliced and set aside.
1 lemon halved and juiced
1/3 oil for frying
1 Tbsp butter
1/4 cup oil for cooking
1/2 cup water
In a skillet on medium heat, warm 1/3 cup oil and 1 Tbsp butter for 3 minutes. Carefully, place chicken fillet into oil and allow to brown 2-3 minutes on each side. In a separate pan, add 1/4 cup oil, create a bed of layered lemon slices. Place chicken fillets on top of lemon slices. Layer chicken with lemon slices. Add 1/2 cup water and the juice of one lemon. Cover, and on low-heat allow the chicken to cook for 20 minutes. Serve with chopped parsley sprinkled on top for presentation.
IF USING LEMON LEAVES: 3 lemon leaves per fillet or chicken wing.
Align lemon leaves and overlap 3 lemon leaves per fillet or chicken wing placing the chicken breast into the center. Begin to wrap chicken. (FYI fold or crumble leaves and then straighten them again before laying product onto leaves. This will assist with the infusion of flavor.)
Wrap each chicken breast inside lemon leaves, making packages, and tied in the center with cooking twine about 18 inches long (45 cm). Place each wrapped chicken into an oven safe pan with olive oil drizzled into the pan and drizzled over the lemon leaves. Put into the oven and bake at 375F or 170 C for 30 minutes. For chicken wings bake at 400F or 180 C for 30 minutes. Beautiful presentation! Place each lemon leaf wrapped chicken onto a plate. Serve with tossed salad or couscous.