30 minute meals seem to be a trend when thinking of weeknight dinners. Well, I can do better. Here’s a 20 minute meal that isn’t chicken parmigiana (I still love you chicken parmigiana, I just need a change).
- 2 boneless, skinless chicken breast halves (cut length wise into 2 smaller halves for a total of 4 pieces)
- ¼ tsp salt
- 1/8 tsp ground pepper
- ¼ cup panko bread crumbs
- 2 tsp minced garlic
- ¼ tsp oregano
- 2 tbs fresh lemon juice
- 2 tbs honey
- 2 tsp Tabasco sauce
- 2 tsp minced lemon zest
- 2 tsp olive oil
Season chicken with salt and pepper. Stir together panko, garlic, and oregano; place in a shallow dish. Dredge both sides of chicken in panko mixture.
Combine lemon juice, honey, Tabasco, and zest for glaze in a small bowl; set aside.
Heat oil in a nonstick skillet over medium heat. Add chicken; sauté until browned on both sides and cooked through, about 6-8 minutes. Remove chicken from skillet.
Add lemon-honey glaze to the same skillet; reduce until syrupy, less than a minute. Return chicken to the skllet, flipped the pieces once to coat them in the glaze.