Method
Peel the garlic and zest the lemons. Put your crackers into a food processor with the butter, garlic, parsley, lemon zest and a pinch of salt and pepper. Whizz until mixture is very fine. Pour these crumbs onto a plate.
Sprinkle the flour onto a second plate. Crack the eggs into a small bowl and beat with a fork.
Lightly score the underside of the chicken breasts. Put a square of cling film over each one and bash a few times with a bottom of a pan until the breasts flatten out.
Dip the chicken into the flour until both sides are completely covered. Then dip into the egg and finally the flavoured crumbs.
Push the crumbs onto the chicken breast so they stick; you want the meat to be totally coated.
Bake at 220ºC for approximately 20 minutes
Serve with cheesy champ and green beans.