Justin's Chicken

My fiance is not a picky eater.  He hates mustard.  And olives.  And cucumbers.  And he just informed me the other day that he doesn't like snickerdoodles.  Who doesn't like snickerdoodles??  Other than that, he really seems to like what I make him.  I make this once a week though and he loses his brain waiting to come home from work to eat it.  [I'm guessing].

Justin's Chicken:

2 Boneless skinless chicken breasts

1 lemon

4 Tbl. Olive oil

Salt

Pepper

Sprinkling of oregano

3 slices gluten free bread (toasted and ground in food processor)

1/4 cup Parmesan cheese

I cut my chicken boobs breasts in half so it looks like I'm making 4 instead of only two.  Even though we still eat it all...  Juice the lemon in a bowl, add olive oil, salt, pepper and oregano.  You could add garlic powder at this point too, but I only remember that about 50% of the time.  Throw the chicken in the olive oil/lemon juice to absorb delicious lemony goodness.  Then toast the bread in the oven.  Or toaster.  But I don't believe in toasters.  And grind it up in the food processor.  Then combine on a plate with parmesan cheese.

Next just dip the chicken in the crumb mixture and lay it in a baking dish.  For extra crunchy deliciousness, I put the left over crumbs on top of the chicken once it's all been dredged.  Finally you take the left over marinade and drizzle it over the chicken.  Bake at 375 for 25-35 minutes depending on how thick the chicken is.  I ate mine with a healthy salad, but I would have liked it with lemon broccoli pasta.  Yum.  

P.S. I bet this would be amazing with fish.