1 lb of chicken breast fillets (cut to taste)2 tablespoons of bread crumbs2 tablespoons of yellow corn flour2 lemonsExtra virgin olive oil (to taste)Oregano (to taste)Rosemary (to taste)Pepper (to taste)Salt (to taste)
Preparation
In a bowl, add the juice of the 2 lemons (save one lemon), add a tablespoon of olive oil, oregano, rosemary and salt (to taste).
Add the chicken to the marinade and let it sit for an hour in the refrigerator (cover the bowl with plastic film).
After an hour, in a different bowl, mix the breadcrumbs and the yellow corn flour.
Drain the liquid from the marinade with the chicken, add the steaks to the breadcrumbs and corn flour mix and move it around so they are well coated with it.
Place the chicken steaks on a baking sheet lined with paper and a little olive oil and sprinkle the steaks with a little oregano, rosemary, salt, pepper and place slices from one of the two sweezed lemons on top.
Bake in a preheated oven at 180°C or 350°F for about 25 minutes.