Saucepan@saucepan · Shared this recipeFollowJewish · dinnerBaked Lemony Chicken (Passover)A quick and tasty Passover-friendly baked chicken with a lemony marinade and crispy panko coating.total1 hrcook1 hrservings4Original recipe on kosher.comKeep this recipeAdd a copy of Baked Lemony Chicken (Passover) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 lb thin chicken cutlets2 cup Passover panko crumbs, like Jason’s Gluten Free Panko1 bunch scallions, about 1 cup, sliced thin1 tsp garlic powder1 tsp paprika0.25 cup Heaven & Earth Organic Coconut Aminos0.333 cup fresh lemon juice, about 2 to 3 lemons0.333 cup olive oil2 tbsp dry white wine, such as Baron Herzog Late Harvest Chenin Blanc1 tsp grated ginger1 tbsp honeyextra scallions and lemon slices for garnish, optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Trim the chicken and cut into strips or smaller pieces if desired.2Step 2: Combine the coconut aminos, lemon juice, olive oil, wine, ginger, and honey in a container with a lid. Give it a good shake to combine. Remove one-third cup of the marinade and reserve it for drizzling.3Step 3: Place the chicken in a container or plastic bag and pour in the remaining marinade. Allow the chicken to marinate in the refrigerator for about an hour, and no more than two.4Step 4: When you are ready to bake the chicken, preheat the oven to 375 degrees Fahrenheit.5Step 5: Remove the chicken from the marinade and place on a plate. Discard the marinade.6Step 6: Combine the panko crumbs, garlic powder, and paprika in a shallow plastic container and dredge chicken pieces to coat. Lay chicken in a single layer on greased, rimmed cookie sheets. Spray the chicken lightly with oil. Sprinkle the chicken with half of the scallions (and sliced mushrooms, if using). Cover the chicken with foil and bake for 10 minutes. Take the chicken out of the oven and drizzle with the remaining marinade mixture (go easy, when using gluten free crumbs, as they can get gummy). Return the chicken, uncovered, to the oven for another 15 minutes. Cooking time may vary depending on the thickness of chicken.7Step 7: Garnish with lemon slices and sliced scallions if desired.getsaucepan.com/r/7e2738e0-a436-4794-b489-6259582ec122 · Original: https://www.kosher.com/recipe/passover-baked-lemony-chicken/
