Servings: 6
Preparation Time: 12 minutes
Ingredients:
- 1 whole chicken, cut into parts
- salt, to taste
- lemon pepper, to taste
- 2 teaspoons Italian seasoning, or to taste
- bread crumbs, as needed
- 2 eggs, beaten
- 2 tablespoons coconut oil
- 2 tablespoons butter
- 1–2 cups shredded cheddar or mozzarella cheese
Directions:
Season chicken with salt, lemon pepper, and Italian seasoning. Toss to mix evenly. You can now either proceed with the recipe or refrigerate the chicken for a few hours until needed.
Preheat oven to 375 degrees F.
Dip each chicken piece individually into the beaten eggs and roll in bread crumbs to coat. Place in a large glass pan. Repeat with each piece. Dot the chicken pieces with the coconut oil and butter.
Bake in preheated oven for 30–45 minutes or just until chicken is cooked and no longer pink (you can leave it just a little undercooked for the next step).
Top with shredded cheese and return to oven. Turn temperature up to 450 degrees F (don’t wait for it to preheat) and bake for 5–10 minutes. Cheese should be browned and bubbly.
Recipe courtesy of Marianita and Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
