Lemon Garlic Rosemary Chicken - Kraft Recipes Top
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Lemon Garlic Rosemary Chicken

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  • Lay out chicken cutlets and salt and pepper both sides. Then squeeze the lemon juice over both sides of chicken as well.
  • In a small pot, place the chopped garlic and margarine till margarine is melted and garlic is softened-then transfer to shallow bowl. Combine the bread crumbs, grated cheese and rosemary on a plate. Dip each chicken cutlet first into garlic/margarine mixture (be sure to let excess run off), then place each cutlet into bread crumb/cheese/rosemary mixture-coat both sides well.
  • Place 2 tablespoons of oil on shallow baking sheet (to lightly coat). Place the chicken cutlets side by side on baking sheet. Bake in preheated 350 degrees F oven for 30-45 minutes (depending on thickness of chicken).


You may wish to serve this with easy fried rice. Just heat 1 tablespoon margarine and a couple dashes of onion powder till margarine is melted. Then add 2 cans of beef consomme to boiling. Add 2 equal cans of minute white rice-and remove from heat. Stir before serving.

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