1 cup milk
¼ cup fresh lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
½ - 1 teaspoon cayenne pepper (to taste)
1½ teaspoon kosher salt, divided
1 teaspoon course ground black pepper, divided
4 (4 ounce) boneless, skinless chicken breasts
1 cup Panko bread crumbs
¼ cup Italian bread crumbs
Olive oil spray (non propellant)
4 sesame seed hamburger buns
4 red onion slices
4 dill pickle slices
4 leaves iceberg lettuce
4 tablespoons mayonnaise
milk and lemon juice in a small bowl. Set aside and allow to thicken
for 5 minutes. Add garlic, onion, cayenne, 1 teaspoon salt and ½
teaspoon pepper to the milk mixture and whisk until combined.
chicken breast in a resealable 1 gallon plastic zip top bag. Add milk
mixture, seal and refrigerate for 30 minutes up to overnight.
Preheat grill to medium. Cover a baking sheet with aluminum foil. Set aside.
Panko, Italian bread crumbs, ½ teaspoon salt and 1 teaspoon pepper in a
large flat bowl. Whisk to combine. One at a time, place chicken
breast into bread crumb seasoning, flip to coat completely and press
bread crumbs into chicken if necessary. Repeat until you have a nice
thick coating on each breast. Transfer chicken to a baking sheet.
Spray each breast liberally with olive oil on each side.
Grill chicken for 4-6 minutes per side, with the grill closed, until golden brown and cooked through.
Spread mayo on bottom half of bun. Add lettuce. Place chicken on top and add onion and pickle.
Serve and enjoy!
NOTE: To bake instead of grill - Set oven to broil. Place chicken (on baking
sheet) in oven and bake 4-6 minutes on each side until golden brown.
Remove from oven when cooked through.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.