Crispy Baked Lemon Parmesan Chicken

Crispy Baked Lemon Parmesan Chicken 4 boneless, skinless chicken breasts (pounded to 1/2″ thickness) salt & pepper 2 large eggs 2 tablespoons fresh lemon juice (1 large lemon) 2 garlic cloves, pressed or finely minced 1/2 cup Italian panko bread crumbs 1/2 cup Italian bread crumbs 1/3 cup grated parmesan cheese Heat oven to 400 degrees. Prepare a cookie sheet by lightly spraying with cooking spray or line with parchment paper and spray the paper with cooking spray. Sprinkle salt & pepper on both sides of the chicken breasts and set aside. In one bowl (I used a rimmed plate) combine the eggs, lemon juice, and garlic. Whisk with a fork to combine. In another bowl combine the panko bread crumbs, bread crumbs, and the parmesan cheese. Stir together.Dip each chicken breast into the egg mixture and cover completely. Then dip it into the bread crumb mixture and coat. Use your fingers to gently press the breadcrumbs onto the chicken. Set on the cookie sheet. Repeat with the remaining chicken breasts. Spray the top of the coated chicken breasts with cooking spray. Cook for 15 minutes. Take out and turn over chicken. Put back in the oven and cook for an additional 10 minutes. Chicken should be at 165 degree temperature. Serve with lemon slices and squeeze the lemon over the chicken (this is so good!) Notes Use the parmesan cheese that comes in the green can. Not the freshly grated stuff. It sticks easier to the chicken. Either pound out your chicken breasts or cut them in half (horizontal cut) so you have 2 thinner pieces from 1 breast. This is what I do. So I end up with 8 thin chicken breast pieces.