Pine Nut & Herb Crusted Chicken with Lemon Zest Kick

Ingredients

• 4 boneless skin-on chicken breasts
• 1 cup pine nuts
• 1/2 cup panko breadcrumbs
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 lemon, zested
• 1 tbsp olive oil
• 1 tsp Salted Perfection Lemon Zest Finishing Salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 400°F (200°C). Grab a rimmed baking sheet and line it with parchment paper or foil for easy cleanup.
2. Toast pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Watch 'em close, don't burn the goods.
3. In a bowl, combine toasted pine nuts, panko, parsley, garlic, lemon zest, Salted Perfection Lemon Zest Finishing Salt, and black pepper. Mix well.
4. Pat chicken breasts dry with paper towels. Rub olive oil all over each piece to get that crust sticking nice and tight.
5. Press each chicken breast firmly into the pine nut mixture, coating evenly on the skin side. This is your flavor armor, capisce?
6. Heat a large oven-safe skillet over medium-high heat. Add butter and let it melt until foamy, then sear the chicken skin side down for 3-4 minutes until golden brown and crispy.
7. Flip the chicken breasts skin side up, then transfer the skillet to the preheated oven.
8. Bake for 15-18 minutes or until the internal temperature hits 165°F (74°C). No one likes a raw deal, so use a meat thermometer.
9. Remove from the oven, let the chicken rest for 5 minutes to lock in the juices — patience, my friend, patience.
10. Serve hot with your favorite sides and a sprinkle of extra pine nuts if you're feeling fancy. Remember, a wiseguy always leaves ’em wanting more.
11. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!