Oven-baked Parmesan Chicken

This title is misleading. Instead of eating this with spaghetti, it probably should be paired with straight side dishes because it tastes a little too summery for spaghetti (or we just put too much lemon juice on them).


This recipe was super easy and fast. And it doesn't have a lot of ingredients, so even more points for it.


Results: yummy. We'll definitely make this again.


Recipe:
**so apparently this recipe book is from Australia (or at least it is according to the copywrite page), so all the measurements are in oz and grams. So that translated into a lot of dumping and saying "that looks about right" even though we had no idea if it was right or not. So it's not my fault that I have no idea how much of each item we used.**


- 2 oz breadcrumbs 
- 3 oz parmesan cheese, finely grated 
- 2 spring onions, finely chopped (we figured these were green onions. it worked)
- some lemon zest and lemon juice (about half a lemon...at least thats what we used)
- 4 tbsp butter, melted
- 4 chicken boobies (we actually used thighs and it worked fine)


1. Preheat oven to 375 degrees (or, much to my confusion, 190 degrees C, which is what it listed first, and considering our oven starts at 200, I was very confused). 
2. In a small bowl, mix breadcrumbs, cheese, butter, onion, lemon rind (so basically make a paste). Smear on top of chicken.
3. Cook for about 20 minutes, or however long it takes to cook the chicken and melt the cheese. About 5 minutes before taking them out, Jeff pulled them out and doused them with mozzarella cheese, just to be sure.
4. When you pull them out of the oven, squeeze lemon juice over them. Then eat them.


Everyday Cooking, p160