Chicken Limone Here’s what you’ll need: Thinly sliced chicken breast 1/3 cup Half and half (to coat chicken) 1 1/2 cups Seasoned breadcrumbs (Italian seasoning, garlic powder, salt and pepper) Olive Oil (enough to coat the bottom of the pan) 2 tbs butter 🍋Lemon Sauce: Juice of 2 lemons (about a 1/2 cup) Equal parts olive oil 2 garlic cloves, grated A handful of fresh basil, chopped Salt, pepper, Italian seasoning and paprika Start by making the lemon sauce: Combine the juice of two lemons, salt, pepper, Italian seasonings, grated garlic, and paprika. Slowly whisk in olive oil until well combined. Add in freshly chopped basil. Set aside. 1. Preheat oven to 325. 2. Thinly slice the chicken breasts and season with salt, pepper and Italian seasonings (or use Gibsons seasoning blend). 3. Add the chicken to a bowl and pour over half and half until evenly coated. *I use half and half in substitution for an egg. This will help the breadcrumbs stick to the chicken. 4. Dip the chicken breasts into the breadcrumb mixture, coating all sides of chicken. 5. Heat a pan with olive oil and butter. 6. Sear chicken on each side until golden brown. (The chicken does not need be fully cooked through, as it will finish cooking in the oven). 7. Remove the browned chicken and place on a paper towel lined plate. 8. Once all the chicken is browned, add chicken back into pan and pour over the lemon sauce. 9. Bake at 325* for 15-20 minutes until bubbling. 10. Keep warm at 200* until ready to serve. Serve with roasted potatoes, pasta, veggies or over rice.