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How To Make Scrumptious Breaded Lemon Chicken - A Cruising Recipe

By Edited Aug 24, 2016 0 0

Since I have alot of time on my hands, currently as a full-time cruiser on our sailboat, and as Captain of the galley, I am always searching for ways to make relatively easy, yummy, nutricious meals - with ingredients that are readily available in the region (i.e. Caribbean). Here is a recipe that I came up with the other night, inspired by the ingredients I was able to buy at the local market in St Croix and Martinique. Notably, chicken is one of the more readily meats available to purchase at the local Caribbean supermarkets as good red meat can be hard to come by.

Breaded Lemon Chicken - Ready for Fying

This recipe is for two people but can easily be doubled, tripled etc.


2 large chicken breasts
fine bread crumbs (I make my own using 4-day old french bread crusts and a fine cheese grader !)
several tablespoons of mayonnaise
2 lemons
olive oil
salt & freshly gound pepper to taste

1) Wash chicken breasts throroughly and cut into one-inch, medium strips. Lay these aside.

2) Spread a healthy amount of fine bread crumbs out on a large plate.

3) Take a large plastic bowl and drop in several large tablespoons of mayonnaise, depending on the size of the chicken breasts.

4) Cut up one lemon into halves or wedges, and then squeeze as much juice as you can get out of it into the mayonnaise. Stir this immediately. Add salt (I also use garlic salt on occasion) and freshly ground pepper (much better than pre-ground) to this mixture and stir well with a spoon.

5) Lay aside a large fry pan (for the finished chicken strips), coating the bottom lightly with olive oil.

6) Take each chicken strip seperately and coat the entire strip with mayonnaise. Take the same strip and then roll it completely (it may take a few tries) in the bread crumbs. Place this finished chicken strip in the fry pan. Repeat until all the chicken is finished.

7) When all of the chicken strips are in the fry pan, drizzle a little olive oil over them (not so much as to drench the pieces). Take the second lemon and squeeze as much juice as you can over the breaded chicken strips. Use an extra lemon if you like dishes that are particularly tart. Add a little more salt and pepper.

8) Fry up the chicken on a burner which is set at medium/high, one side at a time, until the bread crumbs are "browned" and the inside of the chicken is well cooked - white, not clear. (I always slice open one of the larger chicken strips to double check). Depending upon the size of your chicken strips, this takes about 10-15 minutes.

Then - voila - your perfect breaded lemon chicken is now ready for dinner ! I enjoy this dish with a serving of stir fry rice.



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