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Lemon Artichoke Chicken

Recipe by This recipe was submitted by Gina Servedio, Product Focus Group Alumni Member!


  • 1 cup fine plain bread crumbs
  • 1/4 cup flour
  • 1 tablespoon lemon pepper seasoning
  • 1/4 teaspoon garlic powder
  • 1 tablespoon dried parsley
  • 2 eggs
  • 4-5 boneless chicken breasts, sliced in half width wise and then pounded between Roul'Pat
  • 2 tablespoons canola oil
  • 1 jar marinated artichoke hearts
  • 3 lemons (2 juiced, 1 thinly sliced)
  • 1/2 cup Cooking Sherry
  • Capers, to taste


1. Preheat oven to 375 degrees F and place oven rack in center position. Place the Flexipan® Grande Round Mold on the Perforated Baking Sheet and set aside.

2. In Mixing Bowl, combine bread crumbs, flour, lemon pepper seasoning, garlic powder and parsley. In separate Mixing Bowl, beat eggs with a small amount of water. Add chicken to eggs and coat. Dip chicken into bread crumb mixture and then fry in Fry Pan with canola oil on medium to low heat for 5 minutes on one side, then flipping over and cook for an additional 3 minutes on the other side. Remove and place on plate with paper towel. Repeat until chicken is prepared.

3. Meanwhile, mix juice from artichoke hearts, juice of 2 lemons and sherry together. Add a splash of juice from capers. Place all chicken pieces in Grande Round Mold and pour liquid over chicken and add artichokes. Sprinkle with capers and place lemon slices over top. Cover with Square Silpat® and bake for 30 minutes. Remove from oven and serve with rice.

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