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Crispy Chicken Breasts With Lemon & Capers

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Crispy Chicken Breasts With Lemon & Capers

Ingredients

  • 4 small boneless, skinless chicken breast halves (6 to 7 oz. each), trimmed of excess fat
  • 3/4 cup freshly grated parmigiano-reggiano
  • 5 tbs. capers (preferably nonpareils), rinsed, patted dry, and chopped
  • 2 tbs. chopped fresh thyme
  • 3 tbs. extra-virgin olive oil
  • 2 tbs. dijon mustard
  • 1 lemon, zest finely grated, cut into wedges
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 3-1/2 cups toasted breadcrumbs
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